Montepulciano d’Abruzzo Mostaccioli Cookies
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 50
  • 500 g 00 Flour
  • 1 Egg
  • 300 g Soft Brown Sugar
  • 150 g Ground Almonds
  • 75 g Cocoa Powder
  • 75 g Melted Butter
  • 470 ml Montepulciano d’Abruzzo
  • 2 teaspoons Bicarbonate Soda
  • Zest 1 Unwaxed Organic Lemon
  • Zest from 1 Organic Orange (or two Clementines)
  • Half Cinnamon Stick or 1.5 teaspoons of Ground Cinnamon
  • 1.5 cups of Espresso Coffee
  • 750 g Dark Chocolate (the good quality stuff not cooking chocolate!)
  1. Combine the wine with sugar and cook on a gentle heat, stirring frequently, until it forms a light caramel syrup.
  2. Mix the almonds with lemon and orange zest in a food processor.
  3. Sift the flour, bicarbonate of soda and cocoa, cinnamon together.
  4. Combine all dry ingredients.
  5. Add egg and melted butter into the mix.
  6. Add coffee and wine slowly until you have a soft dough. DO NOT add everything at once as all flour is a little different in its absorbency and it is important not to make it too wet.
  7. Onto a floured counter add manageable amounts of your mixture. If it the dough is a little sticky roll in flour as appropriate. Cut the dough into diamonds shapes of 5 or 6 mm thick and bake on a baking sheet lined with baking powder for between 7-8 minutes.
  8. Melt the chocolate (bain marie) style and using a skewer dip the mostaccioli one at a time and leave to dry for an hour. The chocolate helps keep them moist but you can sprinkle them with icing sugar for an immediate treat.
  9. Stir in an airtight container
Recipe by Life in Abruzzo Food & Travel Guide at