THE CANDIED ORANGE PEELS 
To prepare orange peels using fresh orange: rinse peels with cold water, dry and bake at 375F for 15 minutes. When cooled, cut them with scissors into very thin strips to resemble “angel’s hair”- capelli d’angelo.

THE MUSTAZZUOLI

1. Mix the flour with the baking powder, toasted chopped almonds, cinnamon and cloves.
2. At a medium heat, place in a heavy stainless steel pot, the must or wine, the honey and the orange peels; bring it to a boil. Reduce heat to low and carefully add the flour mixture, a little at the time, slowly and continuously, stirring constantly to avoid any lumps.
   Keep adding until the dough is soft and does not stick on to bottom of the pot. If needed add extra flour.
3. Place dough on floured surface and when it cools off, using your hands briefly work the dough and bring it together to form a ball.
4. Add more flour or wine to obtain a dough mixture fairly malleable, easy to work and with the consistency of bread dough.
5. Rest it for about an hour at room temperature.
6. Clean your hands and the working surface and discard scraps.
7. Preheat oven at 375F, grease and dust with flour the cookie sheets or cover with parchment paper.
8. Divide dough in 4 pieces and each piece in 2 parts. Knead dough to make each piece compact and shape each part into 1-inch roll.
   Cut a slice every 1½ to 2 inches and place each round piece into greased pans 2 inches apart.
9. Make a light indentation at the center of each Mustacciola and place a whole almond into it.

THE BAKING
Bake at 375F for approximately 7 to 8 minutes, but no more than 10 minutes, so that inside will remain chewable soft and will get a pale golden color on the outside.

In Palermo, the Mustazzuola (dialect for Mustaccioli) is a different cookie than in other part of Sicily or even in its province: Mustazzuola is a biscuit made with water, flour, sugar and cloves, it consists of a white floury brittle shell with a tangy taste and a pungent aroma and a base of caramelized sugar, pleasantly full of flavor that hardens when cool off.

The recipe is similar to the Muscardini except for the use of cloves instead of cinnamon, for the larger size, and also because they are shaped into various forms, triangles, squares, rhombs or resembling bones or into symbolic Christian figures, the Madonna, Baby Jesus, the fish, the cross etc., using molds.

Traditionally those cookies were offered to the dead the night of November 2nd, when …..they brought toys and gift to the children to reward their good behavior; this is the reason why outside of Palermo the Mustaccioli are called ossa di morto, meaning “bones of the dead”: an unfortunate name for such simple and tasty cookies!

INGREDIENTS

• 2 lbs. of flour 
• 2 tablespoons of powdered cloves 
• 2 lbs. of sugar 

INSTUCTIONS

1. Mix the flour with the powdered cloves. Combine with syrup made by boiling for 5 minutes the sugar and 1 cup of water.
2. Knead the dough and add more water or flour to obtain a mixture of fairly malleable dough, easy to work and with the consistency of bread dough.
3. Rest dough at room temperature about 1 hour and using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into various shapes or press dough into molds to form figures.
4. Place the Mostaccioli into a dusted pan, 1½ inch apart, cover not airtight and store in a dry place for a few days until they become white as snow.
5. Before baking, moisten the bottom of cookies with water and place into a greased pans 4 inches apart.
6. Bake at 325F for 20 to 25 minutes, or until cookies will deposit the light golden colored caramelized sugar at the bottom of each Mustazzuola.
7. Keep Mustazzuoli in an airtight container, they stay fresh for a few weeks however the caramel part will harden a bit more.

 VARIATIONS: MUSTACCIOLI WITH COOKED FLOUR 

In the hinterland, the Mustazzuoli are made without using a common and precise recipe. Since ancient times, cooked must or honey is used as a sweetener; the flour at times is cooked with the sweetener or it is kneaded on the bench at room temperature, a combination of baking powder and baking soda is used and wine is added.

INGREDIENTS

• 1 quart of must or honey  
•  ½ cup of wine  
•  ½ cup fresh or candied diced orange peels  
•  2 lb of flour 
•  ½ teaspoon of baking powder   
•  ½ teaspoon of baking soda   
•  1 cup toasted almonds finely chopped with a knife 
•  1 teaspoon ground cinnamon 

INSTRUCTIONS

1. Mix the flour with the baking powder, baking soda, toasted almonds and cinnamon.
2. At a medium heat, place in a heavy stainless steel pot, the must or honey with the wine and orange peels; bring it to a boil. Reduce heat to low and add the flour mixture a little at the time, stirring continuously. Keep adding until the dough is soft but does not stick on to bottom of the pot.
3. Place dough on floured surface and when it cools off, knead to combine and add more flour or wine to obtain a mixture of fairly malleable dough, easy to work and with the consistency of bread dough. Rest it for about an hour at room temperature.
4. Using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into the typical 3 inches rhomboidal form cookies, or any shape you like.
5. Place Mustazzuoli into greased pans 2 inches apart and bake at 375F for 15 to 20 minutes; the inside should stay chewable soft and the color on the outside should be a light gold.

VARIATIONS: MUSTACCIOLI WITHOUT COOKING THE FLOUR  – A FREDDO

INGREDIENTS

• 2 lb of flour 
•  ½ teaspoon of baking powder   
•  ½ teaspoon of baking soda   
•  1 cup toasted almonds finely chopped with a knife 
•  1 teaspoon ground cinnamon  
• 2 finely ground cloves 
•  1 quart of must or honey  
•  ½ cup of wine  
•  ½ cup fresh or candied diced orange peels  
• 2 medium eggs lightly beaten

INSTRUCTIONS

1. Combine the flour with the baking powder, baking soda, toasted almonds, cloves and cinnamon.
2. Place the flour mixture in a mound and make a well in the center, add the must or honey the wine, orange peels, eggs and kneads to combine.
3. Add more wine or flour to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough.
4. Rest it for about an hour at room temperature.
5. Using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into the typical 3 inches rhomboidal form cookies, or any shape you like.
6. Place Mustazzuoli into greased pans 2 inches apart and bake at 375F for 15 to 20 minutes; the inside should stay chewable soft and the color on the outside should be a light gold.

In the Western part of Sicily, including Trapani and Erice the Mustazzuoli are simply made by mixing the following ingredients:

INGREDIENTS

• 1 lb. of flour  
•  ½ lb. of sugar  
•  1 cup of water (about, add little at the time) 
•  ½ cup toasted almonds, chopped with a knife,  
•  ½ teaspoon ground cinnamon  
•  ¼ teaspoon cloves  
•  ½ teaspoon baking powder 

INSTRUCTIONS

1. Mix all ingredients with  the flour and place in a mound. Make a well in the center, add the water a little at a time and knead to combine.
2. Knead dough to compact; flatten it evenly ½ inch thick.
3. Cut the Mustaccioli into 2 inches by 1-inch rectangles and place in a greased baking pan, 2 inches a part. 
4. Bake at 300F for 15 to 20 minutes. Some bakers cover them with chocolate.

In Castellammare, fig’s honey is preferred to make the Mustazzoli; sesame seeds are sprinkled on top for extra taste. The various ingredients and spices are blended into flavorful and delicious cookies.

•  1 lb. of fine semolina flour  
•  ¼ lb of toasted almonds chopped fine using a knife 
•  1 lb. of honey 
•  ¼ lb of sweet butter at room temperature (1 stick)  
•  2 tablespoons of sugar  
•  ½ teaspoon ground cinnamon  
•  ¼ teaspoon cloves  
•  Zest of 1 orange or ½ cup of candied orange peel 
•  Tip of teaspoon baking powder (about ¼ of a teaspoon) 
•  Extra honey to add if mixture is too dry 
•  Extra flour for dusting or to add  
•  Sesame seeds 

INSTRUCTIONS

1. Mix all the ingredients and knead dough to compact; flatten it evenly ½ inch thick.
2. With the help of a brush, wash the rolled out dough with water and sprinkle and press-in on top some sesame seeds.
3. Cut into 2 inches rhomboidal shape and place each piece into greased pans 2 inches apart.
4. Bake at 350 degrees for 12 minutes until colored gold.

In Agrigento and in the neighboring towns the mastazzoli are prepared in the following way:

INGREDIENTS

• 2lbs of Semolina Flour
• FOR THE BOIL:
  

  1 quart of must and add
  1 cup of sugar
  ½ cup of water and mix into it
  ½ cup diced dried fruits  
  ½ cup fresh or candied diced orange peels
  1 cup toasted almonds and /or walnuts, chopped with a knife
  1 teaspoon ground cinnamon

INSTRUCTIONS

1. Mix and bring to a boil all ingredients except for the semolina flour.
2. Mix into it as much semolina flour as it will take and keep turning until the flour absorbed into the mixture will result into fairly malleable dough easy to work.
3. When cools off, dust working surface with flour, briefly work the dough and rest at room temperature a few minutes.
4. Using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into 3 inches rhomboidal shape.
5. Place Mustaccioli into greased pans 3 inches apart and rest at room temperature overnight.
6. The following day, bake at 325F for 8 to 10 minutes, therefore the inside will remain chewable soft and will get a light golden color on the outside.

NOTE:
Some bakers replace the must with 2 lbs of honey and add 1 jigger of liquor, and 4 tablespoons of butter (1 stick).

The honey cake, called Mustazzuoli di meli are made by mixing together:

• 2 lb. of flour  
•  1 cup fresh or candied diced orange peels  
•  1 large egg 
•  honey 

And enough honey to it until the dough has the smooth consistency of bread dough. Using a rolling pin, flatten the dough about ½ of an inch thick and cut it into 1 inch by 4 inches strips.

Place in greased baking sheets at least 2 inches apart, and bake at 325F for 12 to 15 minutes until pale gold on the outside and still soft on the inside. No spices are added, in fact, the delicate aroma of the honey and the fragrance of the orange peels give to the Mustaccioli a fine flavor and a rich taste.

PRICKLY PEAR MUSTACCIOLI OF NICOSIA 

In Nicosia in the province of Enna fichi d’India, prickly pears and almond are grown in large quantities. The Mustazzoli are made with prickly pears, sugar flour and orange peels, covered with toasted almonds after being dipped into must.

This recipe indispensably calls for 12 prickly pears. To prepare pears: slice skin on both ends, cut longwise through the skin; grab both sides of slid and peel off the skin. Cut the prickly pear into slices and place into a large stainless steel pot.

MAIN INGREDIENTS

• 12 prickly pears 
•  2 cups of water  
•  1 cup of sugar 

INSTRUCTIONS

1. Bring to a boil the prickly pears with the water and the sugar.
2. Reduce the heat to a medium, cook for 20 minutes and steer occasionally.
3. Cool mixture and carefully place prickly pears mixture in a vegetable mill to remove all seeds.
4. Set on the side.

Have ready:

• 1 cup fresh or candied diced orange peels 
• 2 lbs of flour 

1. Return prickly pears to stainless steel pot and bring to a boil.
2. Add orange peels and stirring constantly put in continuously and a little at a time enough flour until the flour absorbed into the mixture will result into a fairly malleable dough, easy to work. It should take up about 2 lbs. of flour.
3. When cools off, dust working surface with flour, briefly work the dough and rest at room temperature a few minutes.
4. Cut dough in 4 pieces and each piece in 2 parts. Knead dough to make each piece compact and shape each part into 1 ½ inch roll. Flatten roll with your hand to ¾ of an inch thick, cut it into 1½ inch and roll each piece, to form small round sticks about 3 or 4 inches long and place each piece into greased pans 2 inches apart.
5. Bake at 375F 5 to 7, but no more than 10 minutes, so that inside will remain chewable soft and will get a pale golden color on the outside.

Prepare:

• 1 quart of must in a wide container  
• 2 cups of toasted almonds chopped fine using a knife, in a wide container 

MUSTAZZOLI IN MODICA

Modica is a town in the Province of Ragusa. In Modica, the Mustazzola is typically a 2 inches round shaped cookie and it is mixed as follows.

INGREDIENTS

•  1 lb. of flour  
•  1 cup of toasted almonds minced fine using a knife 
•  1 tablespoon of bitter cocoa 
•  ½ teaspoon ground cinnamon  
•  Honey 
• More honey and chopped toasted almonds to sprinkle on top of cookies  

INSTRUCTIONS

1. Mix flour, almonds, cocoa, and cinnamon, place it on a working surface, make a mound and scoop out a well in the middle. Pour into the well 1 cup of honey and add as much as it will take; keep turning until all the flour is absorbed into the mixture. If needed add more flour or honey to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough.
2. Cover the dough and rest at room temperature for 30 minutes.
3. Using a rolling pin, flatten the dough about ½ inch thick and cut it into round or any other preferred shape.
4. Place in baking sheets at least 2 inches apart, and bake at 350F for 15 minutes.
5. Wait a few minutes until cool and brush or drizzle on top a small amount of warm honey and sprinkle with ground almonds.

Mustazzoli in Vittoria

MUSTACCIOLI IN THE PROVINCE OF SYRACUSE

The renowned Syracuse’s cuisine is distinguished for the simplicity of presentation and for the limited number of ingredients used in this Mustazzoli recipe; no spices added to give the opportunity to single out and appreciate the delicate flavor and fragrance of the must baked with the flour.

INGREDIENTS

• 1 quart of must 
• 2 lbs of Flour 

INSTRUCTIONS

1. Add to the boiling must the flour, slowly and continuously, stirring constantly to avoid any lumps. Keep turning at a low heat until enough flour- about 2 lbs. -, is absorbed into the mixture. Remove from stove and set aside for 2 hours.
2. Dust working surface with flour, place mixture on it and knead the dough. If needed add more flour or must to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough, and rest it at room temperature for 30 minutes.
3. Briefly work the dough to compact it; cut the dough in 4 pieces and each piece in 2 parts. Knead the dough and shape each piece into 1½ inch log. Flatten log with your hand to ¾ of an inch thick, cut it into 2 inch and roll each piece, to form small round sticks about 5 inches long, place each piece into greased pans 2½ inches apart and shape it to form an “S”.
4. Bake at 375F for 5 to 7 minutes or until pale golden color so the cookies remain chewable soft on the inside and lightly crispy on the outside.

NOTE:
If the must it is not available, honey replaces it with the addition of ½ teaspoon of baking powder mixed into the flour and 1 cup fresh or candied diced orange peels for flavor. Usually, the cooked mixture is left to rest in the pot where it was cooked for a few hours and transferred to the working surface dusted with flour.
If needed add more flour or milk to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough, and rest it at room temperature for 30 minutes.
Finish the mustazzoli following above directions.

VARIATION:
In another version, all the ingredients are mixed without cooking the must.
To 2 lbs. of flour enough must is added to achieve a dough fairly malleable and easy to work with. Also, ¾ of a teaspoon of baking powder is mixed into the flour in addition to 1 cup fresh or candied diced orange peels and ¾ of a cup of toasted almonds chopped with a knife. Then proceed as per above directions.

MUSTACCIOLI IN THE PROVINCE OF CATANIA

In the Province of Catania, the Mustazzula is a cookie made with must and filled with honey and nuts. Here follows the classic recipe.

INGREDIENTS

For the Filling

• 1 cup fresh orange peels  or use candied orange peels diced 
• 1 cup of minced zuccata (candied pumpkin)  
• 1 cup of toasted almonds, minced very fine using a knife 
• ½ cup of peeled pistachios, minced very fine using a knife 
• ¼ cup of pinoli  
• ½ teaspoon ground cinnamon 
• 2 finely ground cloves  
• Honey  

For the Dough

• 1 quart of must 
• 2 lbs of flour 

INSTRUCTIONS

THE FILLING
Place and mix the dry ingredients in a large pot; a little at a time add enough honey to bring it the consistency of marmalade and combine thoroughly. Over a medium heat bring to a boil, stirring occasionally, simmer for a few minutes and set aside. Transfer into a bowl to cool, cover tightly with plastic wrap and store in the refrigerator, up to 3 days until ready to use. Before using it, bring it at room temperature.

THE DOUGH
In a large stainless steel pot, bring to a boil the must and mix into it the flour, stirring continuously to avoid any lumps.
Keep turning until enough flour- about 2 lbs. – is absorbed into the mixture, and it is cooked to obtain dough fairly malleable and easy to work.
When cools off, dust working surface with flour, briefly work the dough and rest at room temperature for 30 minutes.

THE MUSCARDINI
Using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into rectangles 2-inch by 4-inches. Take a teaspoon of the filling, at room temperature and place in the middle of each rectangle, on the long side. Enclose only the sides of the filling and leave a little opening on the top showing the filling; or moisten edges with a little water, fold dough in half on the long side and as each piece is placed into greased pans at 2½ inches away from each other, shape it to form an “S”. Or bring together the ends to form a ring-shaped cookie, joining the ends firmly.
Using a pair of scissors cut 3 or more slits on top of each cookie so steam can escape and the filling is visible.
Bake at 375F for 7 to 10 minutes and the outside should color is a very pale gold.

MUSTACCIOLI THE PROVINCE OF MESSINA

There are two basic recipes of Mustazzoli baked in this province: a recipe of cookies made without must or honey, with a comparable look and taste to the Mustaccioli prepared in some parts of Calabria, and another traditional recipe with must, typically baked in the hinterland; in both recipes all the ingredient are mixed without cooking the flour and follow the same procedures.

RECIPE WITHOUT MUST

INGREDIENTS

• 1¼ lb. of flour sifted with  
• 1 teaspoon of baking powder  
• 1 cup of sugar  
• ½ cup of toasted almonds, minced very fine using a knife  
• ½ teaspoon of cinnamon  
• 2 finely ground cloves  
• ½ cup melted butter or of lard (½ lb.) 
• 1 cup of water to add little at a time. 

INSTRUCTIONS

1. Place the flour in a mound and make a well in the center, add all the ingredients and only ½ cup of water. Briefly knead to combine and add more water or flour to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough.
2. Rest dough at room temperature about 1 hour and using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into various shapes – triangles, trees, rounds, “S”, fish, etc. – and place into a greased pans 2 inches apart.
3. Decorate the cookies with a sweet glaze, made with confectionary sugar stirred together with egg white and bake the Mustazzoli at 400F for 10 to 15 minutes or until the outside is a golden color.

RECIPE WITH MUST

In the countryside, the recipe is modified with the following components.

INGREDIENTS

• 1½  lb. of flour sifted with  
• 1 teaspoon of baking powder  
• ½  cup of sugar  
• 2 finely ground cloves 
• ¼  teaspoon of cinnamon  
• ½ cup olive oil 
• ½ cup of must
• 2 medium eggs lightly beaten

INSTRUCTIONS

1. Mix flour, baking powder, sugar cloves and cinnamon, place it on a working surface, make a mound and scoop out a well in the middle. Pour into the well the olive oil, the must and the eggs; keep turning until all the flour is absorbed.
2. Knead to combine and add more must or flour to obtain a mixture of fairly malleable dough easy to work and with the consistency of bread dough.
3. Rest the dough for about 1 hour at room temperature.
4. Using a rolling pin, flatten the dough evenly to ½ of an inch thick and cut into various shapes. Place the Mustazzoli into greased pans, 2 inches apart and bake at 375F for 10 to 15 minutes or until the cookies are a pale golden color so they remain chewable soft on the inside and lightly crispy on the outside.