Mustaccioli leccesi, the Christmas biscuits of the Salento

As the Christmas season arrives, Puglia comes alive with food traditions that warm both heart and palate. Among the many sweets that grace Apulian tables, mustaccioli leccesi, the mustaccioli of Lecce, stand out: a Christmas treat with an old history and a unique flavour. Perfect for celebrating Christmas with the family or as a refined gift in a Christmas hamper, they are something every lover of sweets should try at least once.

What are mustaccioli leccesi?

Mustaccioli leccesi are biscuits with an intense, enveloping flavour, made with simple but characterful ingredients such as honey, cocoa, almonds and aromatic spices. Unlike some other Italian versions they are soft, and they are covered in a dark chocolate glaze that makes them irresistible. They are deeply rooted in the Christmas tradition of the Salento, the southern tip of Puglia around Lecce, where they are made with care following recipes handed down through the generations.

The recipe

Making mustaccioli leccesi is a ritual that involves the whole family. Here is a traditional recipe to try them at home.

Ingredients

• 500 g plain flour (Italian type 00)
• 150 g sugar
• 100 g honey
• 50 g unsweetened cocoa powder
• 100 g chopped almonds (or ground almonds)
• 1 teaspoon ground cinnamon
• the grated zest of one unwaxed orange
• 1 sachet of baking powder for cakes
• 100 ml orange juice (or vincotto, cooked grape must, if you prefer)
• 200 g dark chocolate for the glaze

Method

1. In a large bowl, mix the flour, cocoa, sugar, baking powder, almonds, cinnamon and orange zest.
2. Add the honey and the orange juice (or vincotto) and knead until the dough is smooth and soft.
3. Roll out the dough on a floured surface and cut it into diamond shapes.
4. Arrange them on a baking tray lined with baking paper and bake in an oven preheated to 180°C for about 15 to 20 minutes.
5. When they have cooled, coat the biscuits with a glaze of dark chocolate melted in a bain-marie. Let it set before serving.

Mustaccioli leccesi and other regional versions

Mustaccioli are found in several Italian regions, and each has developed its own version.

• Calabria: Calabrian mustaccioli (or ‘nzuddhe) are generally harder and made with cooked must or honey. They are crunchy and often have no chocolate coating.
• Sicily: Sicilian mustazzoli are very old and are made with local ingredients such as cooked fig must, or with strong aromas such as cloves. They are often more spiced than those of Lecce.
• Naples: the Neapolitan version is very close to the one from Lecce, soft and always chocolate-coated, but it often has a richer mix of spices, such as nutmeg and pepper, which gives a stronger aroma.

Ingredients from the heart

The goodness of mustaccioli leccesi lies in the simplicity of their ingredients, all natural and genuine. Honey gives sweetness and softness, while cocoa and spices give a deep, warm flavour. The dark chocolate glaze is the finishing touch that turns them into a sweet for any occasion.

Other Apulian Christmas sweets

Puglia has a rich and varied tradition of Christmas sweets. Besides mustaccioli leccesi, these deserve a special mention:

• Cartellate: delicious spirals of fried pastry soaked in vincotto or honey.
• Pasticciotti: the icon of Salento pastry, filled with custard, perfect for the holidays too.
• Porcedduzzi: small fried dough nuggets covered in honey and coloured sprinkles.
• Sassanelli: spiced biscuits made with vincotto and almonds.

A perfect Christmas gift

Mustaccioli leccesi are much more than a Christmas biscuit: they are a symbol of tradition, family and authentic flavour. Whether you make them at home or buy them from a local baker, they are an experience not to be missed, bringing a touch of Apulian magic to the Christmas table. Try them, and let their warm flavour and timeless charm win you over. For more ideas, see all our Apulian dessert recipes.