Whether you spell it mustazzuoli, mostazzoli, mostaccioli, mostaschol or something else, these biscotti-like cookies are a delicious traditional holiday treat from the southern Italian region of Calabria. My mom and I started with a hand-written recipe page from her mother, and then modified it a little based on what we had on hand. The recipe can also be made with a form of cooked wine called “mosto cotto,” but that’s an experiment for another day.

Mostazzoli

Ingredients:
2 eggs
500 g honey (about 1 1/2 cups)
4 ounces plus one teaspoon brown sugar (about 1/2 cup)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
zest of one orange
1/2 cup toasted, finely chopped almonds
1/2 cup toasted, finely chopped walnuts (you can use all one nut if you prefer, almonds are traditional)
About 3 cups flour (depends on consistency of dough)

For garnish: 1 egg white, beaten and coloured sprinkles (optional)

Preheat oven to 350F.

Combine all ingredients (except garnish), slowly adding flour last, putting in just enough so the dough is soft and you can handle it and form it into logs.

Make dough into about six logs, each 3×6 inches. Place on two cookie sheets lined with parchment paper.

Glaze: Brush beaten egg white over top of logs, then add coloured sprinkles.

Bake for 20 to 30 minutes, or until golden.

Once cooled, slice into biscotti-style pieces before serving.

Whole logs can be stored in refrigerator wrapped in plastic for several weeks.