Diamond-shaped cocoa and orange spice cookies finished with dark chocolate. This home recipe focuses on clear portions, observable baking cues and a finish that suits a Christmas cookie tray.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Chocolate Mostaccioli
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- Rolling pin
- parchment
- knife or diamond cutter
- two sheets
- heatproof bowl
Diamond-shaped cocoa and orange spice cookies finished with dark chocolate.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
- 1Make dough
Combine flour, sugar, cocoa, almond flour, baking powder, salt and spices. Stir in honey, orange juice and zest. Work briefly into a firm, pliable dough. Cover and rest 30 minutes.
- 2Cut diamonds
Heat oven to 350°F (175°C), or 325°F (165°C) fan. Roll dough between parchment to 1/3 inch thick. Cut 24 diamonds about 2 1/2 inches long, rerolling scraps. Space 1 inch apart on two lined trays.
- 3Bake
Bake both trays for 14–18 minutes, switching positions halfway. The cookies should be firm at the edges but yield slightly in the center. Cool on the trays 10 minutes, then on a rack 20 minutes.
- 4Coat
Melt chocolate gently in short microwave bursts or over barely simmering water. Dip cool cookies, let excess drip off and set on parchment for about 1 hour in a cool room. A simple melted coating may bloom over time; temper chocolate for a shiny, stable finish.
Chef’s Science & Pro Tips
Ingredient science
This almond-enriched home version uses accessible spices instead of a prepared pisto blend.
Technique & texture
Do not roll too thin: the thick center keeps the cookie from drying out.
Finishing & serving
Melted chocolate must stay free of water to avoid seizing.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 1 week | Store in a cool dry room airtight up to 1 week. |
| Refrigeration | As described | Refrigerate only if the room is hot; seal well and warm while covered to avoid condensation. |
| Raw freezing | up to 1 month | Freeze uncoated dough up to 1 month, then thaw refrigerated before rolling. |
| Baked freezing | up to 2 months | Freeze baked uncoated cookies up to 2 months. |
| Restoring | As described | Thaw fully and coat with freshly melted chocolate. |
Notes
- This almond-enriched home version uses accessible spices instead of a prepared pisto blend. Do not roll too thin: the thick center keeps the cookie from drying out. Melted chocolate must stay free of water to avoid seizing. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently asked questions
Are they meant to be soft?
This version has a firm shell and slightly yielding center; prolonged baking makes them hard.
Why is the chocolate streaky?
Untempered chocolate can bloom. It remains edible; tempering improves gloss and stability.
Do I need pisto?
The cinnamon, clove and nutmeg mixture is an accessible alternative for this home recipe.
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