Recipe courtesy of Allison Robicelli
Recipe courtesy of Allison Robicelli
Watch how to make this recipe.
Mostaccioli
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 221
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 98 mg
There's a chance that this was the original Christmas cookie, as the recipe is said to have originated over 300 years B.C. A first-century text lists the ingredients as rye flour, cumin, cheese, anise and eggs. In the 2000-plus years since, it has evolved into a chocolate nut cookie rich with warm winter spices.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 2 1/2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 221
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 98 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the eggs, heavy cream, olive oil and orange zest.
- Put the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg and salt in the bowl of a food processor, and pulse until the walnuts are in medium-sized pieces. Add the egg mixture and chocolate chips, and continue to pulse until a thick dough forms.
- Roll pieces of the cookie dough into golf ball-sized pieces, and arrange on the prepared baking sheets at least 3 inches apart. Bake, rotating halfway through, 15 to 17 minutes.
- Transfer the cookies to a wire rack to cool completely, 20 minutes. Store in an airtight tin for up to 1 week, or freeze for 2 months. Dough can also be prepared and frozen up to 3 months ahead of time.
