Mustazzuole Lucane

Mostaccioli from the Basilicata

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Preparation info

  • Makes about


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

The addition of cocoa powder to these biscotti makes them richer and denser. They keep well, and a week’s rest will help them to absorb a little moisture before you serve them. Be careful not to overbake them. Their dark color makes it difficult to determine when they are done, so watch for the first sign of the dough’s becoming dull-finished; this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.



  • ½ cup unsweetened cocoa powder
  • cup all-purpose flour
  • ¼ cup sugar
  • 1 cup whole almonds, finely ground in a food processor
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ cup honey
  • ¼ cup water


  • 1 cup confectioners’ sugar
  • ¼ cup water


For the dough, sift the cocoa powder through a fine strainer to eliminate any lumps. Combine in a mixing bowl with all the remaining dough ingredients except the honey and water.

Make a well in the center of the dry ingredients and add the honey and water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.

Turn the dough out onto a generously floured surface and pat into a 6 × 12-inch rectangle about ¼ inch thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out.

Cut the dough into -inch strips, then cut the strips diagonally to make diamond shapes and transfer to a parchment-lined pan. Bake at 325 degrees for about 15 minutes. Remove from the pan to cool.

For the icing, mix the confectioners’ sugar and water in a small saucepan. Bring to a boil, stirring occasionally. Brush over the cooled mustazzuole. The icing will crystallize as it dries.