Mustaccioli
3 servings
100 minutes
Mustaccioli is a traditional Italian cookie with ancient roots dating back to the Middle Ages. Its name comes from the Latin word 'mustaceum', meaning nutmeg, which was often used in the recipe. This treat combines the sweetness of honey, the bitterness of nuts, and the freshness of orange zest, creating a delightful harmony of flavors. The dough made with milk and lard is soft and aromatic. The filling of nuts, honey, and cinnamon gives the pastry a rich and warm taste. These small tubes are perfect for cozy evenings with a cup of coffee or fragrant tea and can also adorn a festive table. Mustaccioli is baked in the oven until golden brown, and each piece carries a piece of Italian gastronomic history.
1
Pour half a glass of milk into the flour, add sugar, melted fat, and eggs, and knead the dough. Form a ball from the dough and set aside for half an hour.
- Milk: 0.5 glass
- Sugar: 150 g
- Lard: 80 g
- Chicken egg: 2 pieces
2
Prepare the filling. Dissolve honey in water (half a glass) and pour it into a small pot, add milk, one tablespoon of flour, a handful of grated almonds, chopped hazelnuts, a handful of walnuts, grated orange zest, and a pinch of ground cinnamon; mix and bring to a boil.
- Honey: 100 g
- Milk: 0.5 glass
- Wheat flour: 1 tablespoon
- Roasted almonds: to taste
- Hazelnut: to taste
- Crushed walnuts: to taste
- Oranges: 0.5 piece
- Ground cinnamon: to taste
3
Roll out the dough thinly, cut 10 squares each with a side of 5 cm. Place filling in the center of each square and roll into a tube diagonally.
4
Place the mustaccioli in a greased fireproof glass pot and put it in the oven at 200 degrees for half an hour.
- Lard: 80 g