Italian regional cookies / bakery-style dessert
Calabrian mustaccioli are honey-rich cookies with rustic regional roots; this bakery-style version makes them softer, warmly spiced, and gently golden, with orange zest, cocoa, almonds, and a welcoming homemade pastry-shop feel.
Recipe video
Heat the oven to 175°C / 350°F and line two baking trays with parchment paper.
In a small saucepan over low heat, warm the honey, sugar, butter, and milk until fluid and glossy; do not boil.
In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Stir the orange zest and chopped toasted almonds into the dry mixture.
Pour in the warm honey mixture and stir with a wooden spoon until a heavy dough forms.
Knead gently for 2–3 minutes, adding only a light dusting of flour if sticky.
Cover the dough and rest for 20 minutes so the flour hydrates and the spices bloom.
Divide the dough into 24 equal pieces, about 42 g / 1.5 oz each.
Shape each piece into a small oval, diamond, or soft S shape, keeping the thickness even.
Place the cookies on the trays and brush lightly with egg yolk mixed with milk.
Bake one tray at a time for 12–14 minutes, until puffed, set, and lightly golden at the edges.
Cool on the tray for 8 minutes, then move to a rack so the centers stay tender.
Brush the warm cookies with a thin veil of honey for a soft shine.
Serve once fully cool, or store airtight for 3–4 days so the honey aroma deepens.
