Every holiday season, my wife Lisa bakes. And bakes. And bakes. We've even made a special sign for our kitchen for these turbulent times... Translated, the sign says "Limited Traffic Zone, Mama Cooking". It's often tense when she's trying new recipes and techniques, so Lucas and I have learned to stay out of harms way. I mean, after all, there are many big chef's knives and large mattarelli (rolling pins) in our kitchen!
This year, we put the sign up again, knowing things might get a bit tense--Lisa was trying several new traditional Italian recipes. This time, she was making an authentic spiced cookie recipe: Mostaccioli. This cookie can be thought of as an Italian gingerbread. There are two basic types: one for forming and sculpting cookies shaped like animals, angels and the like; and the other, a diamond (or rhombus) shaped, chocolate coated cookie.
Oddly, in Italy, not many people make this cookie any longer, but buy them at Christmas in cellophane wrapped trays--factory made. Lisa wanted to make a traditional, authentic recipe... just like her Sicilian grandmother would have made back in Corleone, where it might have been called mustazzoli in local dialect.
Traditionally, Sicilians use either vino cotto or honey to make these cookies. Many others will use a mixture of honey and grape juice. Grape molasses is available in Middle Eastern grocery or specialty food stores, but Lisa simply used a good quality honey.
In this recipe, Lisa wanted a rustic bark texture, so she brushed on her melted chocolate. But if you want a more traditional, super-shiny coating, you'll need to learn how to properly temper your chocolate. Here's a great article by King Arthur Flour on tempering chocolate for a shiny coating.
With mostaccioli, you can either place the cookies on a cooling rack and pour the tempered chocolate over them using a large spoon, or using a small spatula or tongs you can dip your cookies into a bowl or measuring cup into your tempered chocolate.
I highly recommend leaving a couple of your Mostaccioli out for Babbo Natale along with a mug of cioccolata calda on Christmas Eve.