Mostaccioli calabresi morbidi Ricetta antica con melassa di fichi

Who does not know Mostaccioli?

Delicious biscuits that cannot be missing from Calabrian tables at Christmas ❤️

An ancient, simple and genuine recipe that our grandmothers used to prepare with lots of love, to share with the whole family at festive times 🎄 The ingredient that makes them special is Fig Molasses, which gives them a unique and unmistakable flavour.  


- Flour 500g

- 2 eggs

- Sugar 125g

- Oil 75g

- Orange, Lemon and Mandarin peel

- 1 capful of cake liqueur

- 1 baking powder

- 1 sachet of vanillin

- approx. 210 g Fig Molasses

- White and dark chocolate to taste for decoration 


Start with the liquids, beat the eggs, add the sugar, oil, citrus zest, liqueur and mix well with the help of a fork. Weigh the flour, add baking powder, vanillin and mix, pour in the liquor and continue to knead the mixture. Finally pour in the fig molasses, mix well with the help of your hands, taking care to completely eliminate lumps.

Dust the pastry board with flour, pour in the dough and knead until smooth and homogenous. The dough should be soft but workable, take out a piece and if necessary help yourself with a bit of flour to roll it out into strings, flatten slightly and cut the mostaccioli into diamond shapes.

Place them on a baking tray covered with baking paper and bake in a preheated oven at 180° for about 10 minutes. When cooked, they should be golden brown, soft and with slight cracks on the surface.

Allow to cool and cover as desired with your favourite chocolate, or simply enjoy them with a dusting of icing sugar.