Mustacciuoli are festive, diamond-shaped biscuits from Naples. They're got Christmas spices, a decent crunch and a chocolate topping. This recipe makes around 60 biscuits.

Preparation Time:
Cooking Time:
Yield: 20 servings


  • 350g self raising white flour
  • 100g ground almonds
  • 200g unrefined caster sugar
  • 2 tsp ground cinnamon (~4g)
  • 1 tsp ground nutmeg (~2g)
  • ½ tsp ground cloves (~0.5g)
  • 2 tsp vanilla extract (~11.9g)
  • 1 lemon's worth lemon zest (~10g)
  • 150mL water (~150g)
  • 50g apricot jam
  • 2 tbsp unrefined caster sugar (~24g)
  • 2 tbsp water (~30g)
  • 400g dark chocolate chunks


  1. Combine the flour, almonds, 200g sugar, cinnamon, nutmeg, cloves, vanilla extract, lemon zest and 150mL water into a dough.
  2. Preheat the oven to 180°C (356°F).
  3. Onto a floured surface, roll out the dough to a thickness of around 4mm or ⅛".
  4. Cut into diamond shapes in a grid.
  5. Place on an oiled/greased tray
  6. Bake for 15 to 20 minutes at 180°C (356°F).
  7. Meanwhile, mix the apricot jam, 2 tbsp sugar and 2 tbsp water in a pan and bring to the boil. In a water bath/bain-marie (pan of hot water with a smaller pan inside will do), melt the chocolate.
  8. Allow to cool (enough to handle) and then release the biscuits from the tray. Move the biscuits onto a piece of greaseproof paper and allow to cool further.
  9. Spread the apricot glaze on the the top face of the biscuits.
  10. Dip the top face of the biscuits in the melted chocolates - take care not to burn your fingers - you can spoon the chocolate on instead if you wish.
  11. Allow to cool on the greaseproof paper until the chocolate has solidified.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (66.6g)
Energy 1583kJ 1054kJ
Energy 378kcal 252kcal
Fat 14.4g 9.6g
  of which saturates 6.5g 4.3g
Carbohydrates 54.5g 36.3g
  of which sugars 34.7g 23.1g
Fibre 3.8g 2.5g
Protein 5.8g 3.9g
Sodium 72.5mg 48.3mg
  as salt 0.18g 0.12g
Fruit/veg portions 0 0

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.