Mostaccioli - Chocolate Cookies

Family Secrets
The best of the recipes, techniques, and methods practiced by our large extended Italian-
American family, with emphasis on the legacy handed down to us by the original immigrants.
Mostaccioli - Chocolate Cookies
By CeCe Dove, La Lama Mountain Ovens, 575-586-2286, ccdove@parshift.com
_______________________________________
With the holidays upon us I decided to
share with you a really old, really wonderful
recipe for Mostaccioli. These are a
chocolate spiced cookie that must rest
overnight to develop their full flavor. They
look rather ordinary on the plate,
surrounded by fancy rolls, cornucopias, and
multi-layered bar cookies, but one bite will
confirm that this recipe is a keeper. It has
been passed down from the "master" of
Mostaccioli, Aunt Mary Biordi. Her
handwritten notes are over 50 years old.
Her four daughters have all worked
together, not only to preserve this family
secret, but to make it workable for our
generation.
Aunt Mary's original recipe made about 250
cookies. She was a little more meticulous
than our Mom about writing measurements,
but her directions were sketchy at best. She
simply knew that if there was a celebration
of any sort that everyone would anticipate
her specialty. I never knew her to disappoint us. I also never knew one to be left on the plate.
Picture 1974. Left to Right: Celeste Janosko nee Biordi (1947- ),
Merceda Saffron nee Biordi (1943- ), Mary Biordi nee Buzzelli (1913-
1987),
Concetta (Connie) Robinson nee Biordi (1949- ), Diana Biordi (1940- )
Eventually her four daughters went to work to cut the recipe down to a manageable size for our
generation. As any good baker knows this is not as simple as it sounds. In addition they faced the task of
completing her directions so that a reasonable baker would have success. The third hurdle was to assess
the ingredients. What was available 50 years ago is not the same as what we have available today. For
all of you attempting to recreate old family recipes this is a most important fact to keep in mind.
This is not an easy dough to work with. It is sticky and wet; but have patience and don't despair. Keep
everything very lightly floured and work in small batches, and above all, follow the directions. It has taken
many years to make this work, and you will be amply rewarded with a great cookie. The recipe has been
"scaled" for accuracy, but if you don't have a kitchen scale a reminder for you is that 5 ounces of flour is
approximately one cup.
_______________________________________
Family Secrets #041 - Originally Published 12/99 by La Lama Mountain Ovens
©1999 CeCe Dove- Attributed Copies Permitted for Small Quantity Non-Commercial Use Only.
Commercial and Quantity Reproduction Requires Author's Permission - ccdove@parshift.com
La Lama Mountain Ovens, 2055 Lama Mtn., HC81 Box 26, Questa, NM 87556, 575-586-2286, www.parshift.com/ovens/

Family Secrets
The best of the recipes, techniques, and methods practiced by our large extended Italian-
American family, with emphasis on the legacy handed down to us by the original immigrants.
Yield, approx. 60 cookies
Mostaccioli
10 oz. all purpose white flour
10 oz. cake flour
4 oz. unsalted butter
16 oz. light brown sugar
8 oz. citron
8 oz. almonds, blanched and slivered
3 tsp. baking powder
1 Tblsp. unsweetened cocoa powder
1 tsp. nutmeg
1-1/2 tsp. allspice
5 extra large eggs
4 oz. unsweetened chocolate
1/2 cup whole milk
Preheat oven to 350. Toast almonds until just golden, about five minutes. Cool and set aside.
Place flour in bowl large enough to hold all ingredients easily. Cut cold butter in with pastry cutter until
small pea size. Add brown sugar and continue cutting and mixing. Add baking powder, cocoa and spices,
and mix again. Add cooled almonds and citron and mix again. Make a well in the center of these dry
ingredients.
Melt unsweetened chocolate in double boiler or microwave until smooth. Cool to room temperature. Beat
eggs in mixer until light and frothy. Add eggs, melted and cooled chocolate and milk to well of flour
mixture, and with a wooden spoon mix quickly and lightly until all flour is absorbed. This is a sticky dough.
Do not add additional flour at this point. Cover with plastic wrap and set in a cool spot overnight. Do not
refrigerate.
Baking Day: Preheat oven to 350. Line cookie sheets with parchment paper (ideal) or lightly oil them.
Lightly flour your board. Oil the largest rolling pin you have lightly with plain vegetable oil, and wipe it with
a paper towel. This will assist you in rolling this sticky dough without adding too much flour. Flour your
hands as well. Work with about 1/4 of the dough at a time, or no more than your pin can handle. Keep a
dough scraper handy to assist you. Roll quickly and lightly, using the dough scraper to turn the dough
several times, reflouring very lightly each time. Roll to about 1/3 inch thickness. Cut into desired shapes
(stars are traditional but a simple round 3" glass works well). Keep your cutter floured. Place on sheets an
inch apart. They should not spread. Bake for 8 to 10 minutes. Test at 8 minutes. As soon as a toothpick
comes out clean, remove from oven. They will feel soft but will set up as they cool. Do not overbake or
they will be dry and hard. Let cool five minutes in pan on a rack. Remove carefully to a wire rack and let
cool completely.
Glaze: Mix 1 cup confectioner's
sugar with 1/4 tsp. almond extract
and a tsp. or two of water to thin.
Brush thinly on each cooled cookie
with a pastry brush, and let set until
dry. Store in tins for up to 10 days
or freeze.
Altitude Adjustment: None
necessary.
Family Secrets #041 - Originally Published 12/99 by La Lama Mountain Ovens
©1999 CeCe Dove- Attributed Copies Permitted for Small Quantity Non-Commercial Use Only.
Commercial and Quantity Reproduction Requires Author's Permission - ccdove@parshift.com
La Lama Mountain Ovens, 2055 Lama Mtn., HC81 Box 26, Questa, NM 87556, 575-586-2286, www.parshift.com/ovens/