Oristano Mostaccioli
Description
Mostaccioli are ancient traditional sweets found throughout Italy, but in Oristano, Sardinia, there’s a special version that’s uniquely soft, fragrant, and irresistible.
The Mostaccioli of Oristano require a long fermentation time — this, together with the addition of cinnamon, gives them their distinctive softness and flavor. Traditionally, the dough is left to rise for up to 15 days, and the biscuits are shaped using a special wooden mold that’s not commercially available.
If you’ve visited Sardinia and tasted these delightful sweets, you’ll be eager to recreate them at home. Here’s a simplified version of the recipe with shorter rising times — perfect for home preparation.
Follow all the steps below to enjoy authentic Sardinian Mostaccioli from Oristano, made with your own hands.
Ingredients
to recalculate the ingredient amounts
For the mostaccioli
- 00 Flour 335 g
- Sugar 335 g
- Brewer’s yeast 13 g
- Water q.b.
- Baking soda 3 g
- Lemon 1
For the frosting
- Icing sugar q.b.
- Water q.b.
Instructions
- 1 Prepare the dough: In a large bowl, mix the flour, sugar, baking soda, cinnamon, and grated lemon zest.<br>Dissolve the yeast in a little warm water, then add it to the dry ingredients. Start kneading, gradually adding more water until you get a smooth but slightly sticky dough.<br>Cover the bowl with a damp cloth and let the dough rise in a cool place for 48 hours.
- 2 Shape the mostaccioli: After the dough has risen, roll it out on a floured surface to about ½ cm thickness.<br>Using a pastry wheel or cutter, cut out diamond-shaped cookies.
- 3 Bake: Arrange the mostaccioli on a baking sheet lined with parchment paper and bake at 250°C (480°F) for about 10 minutes.<br>Remove from the oven and let them cool completely.
- 4 Glaze: Prepare a glaze by mixing powdered sugar with a small amount of water until smooth and thick — it should be fluid but not runny.<br>Spread the glaze over the surface of each mostacciolo and let it set before serving.
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