Thin Roman-style walnut and honey bars with cinnamon and a little black pepper, without a chocolate coating.
Roman Mustaccioli
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 95 minutes: 25 hands-on, 0 chilling or resting, 40 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale or US measures
- Knife and cutting board
- Mixing bowl and hand whisk
- Parchment paper
- Damp bench scraper or knife
- Thin spatula
- Two 13 × 18-inch baking sheets
- Cooling rack
Thin Roman-style walnut and honey bars with cinnamon and a little black pepper, without a chocolate coating.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Prepare the walnut texture
- 1Prepare the walnut textureHeat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Chop the walnuts finely, leaving small pieces rather than an oily paste. Mix them with flour, cinnamon, pepper and salt.
Bind the mixture
- 2Bind the mixtureWhisk the egg whites by hand only until loosened and lightly frothy. Stir in honey, then fold in the dry mixture to form a thick sticky paste. This is a nut-rich paste, not a rolling dough; do not add flour to make it dry.
Cut rectangular pieces
- 3Cut rectangular piecesDivide the paste in half. Spread each half between parchment sheets into a 6 × 8-inch rectangle about 1/4 inch thick. Peel off the upper parchment. With a damp knife or scraper, cut each rectangle into twelve 1 1/2 × 2 2/3-inch bars. Lift and separate the pieces slightly with a thin spatula, keeping them on the lower parchment, then slide each parchment onto a large sheet.
Bake the bars
- 4Bake the barsBake one sheet at a time for 17–20 minutes, allowing 40 minutes for both. The bars should have dry tops and lightly toasted edges while remaining slightly flexible when hot. If neighboring pieces touch, separate them carefully along the cut marks while warm.
Cool on the parchment
- 5Cool on the parchmentLeave on the sheet for 15 minutes to firm before lifting. Cool a further 15 minutes on a rack. Serve the bars as baked, with no icing or chocolate coating.
Chef’s Science & Pro Tips
Ingredient science
Small walnut pieces help the thin rectangles keep their edges.
Technique & texture
A damp scraper releases the honey-rich paste more cleanly than a heavily floured knife.
Finishing & serving
The pepper should add a quiet warmth, so measure the small amount rather than seasoning freely.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Store cool bars airtight with parchment between layers. |
| Refrigerator | Not recommended for texture | Moisture can make the honey surface sticky. |
| Freezer | Up to 1 month | Freeze fully baked bars airtight in separated layers. |
| Make ahead | Up to 1 day | Refrigerate the covered paste, then bring briefly to a spreadable consistency. |
| Serving | After thawing | Thaw covered at room temperature before opening the container. |
Notes
- Small walnut pieces help the thin rectangles keep their edges. A damp scraper releases the honey-rich paste more cleanly than a heavily floured knife. The pepper should add a quiet warmth, so measure the small amount rather than seasoning freely. 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.
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Frequently Asked Questions
Why are these rectangular rather than chocolate-covered diamonds?
This version follows a Roman walnut-and-honey strip style documented by Casa Pappagallo; mustaccioli vary substantially by region.
Should I whip the whites into meringue?
No. Loosen them with a hand whisk; stiff foam would change the dense nut-rich structure.
Can I use ground walnut flour?
A mixture of fine crumbs and small chopped pieces is preferable. Pure walnut flour gives a more uniform and potentially oily paste.
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