Mustazzuole Lucane

Mostaccioli from the Basilicata

Preparation info
  • Makes about


    • Difficulty


Appears in

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.