The Mostaccioli of San Francesco are ancient biscuits of the Umbrian tradition, linked to the city of Assisi and the figure of the patron saint of Italy, which is celebrated every year on 4 October. Prepared with simple ingredients such as almonds, honey and grape must, they have a rustic and spicy flavor that immediately recalls autumn and the harvest period.
Their story is particularly fascinating because these desserts would have been among the favorites of Saint Francis of Assisi. Even today in Assisi mostaccioli are remembered among the traditional preparations linked to the life of the saint.
View this post on Instagram
The story of the Mostaccioli of San Francesco
The link between Saint Francis and these biscuits passes through Jacopa de’ Settesoli, a Roman noblewoman and great friend of the saint, whom Francis affectionately called “Brother Jacopa”.
According to Franciscan tradition, Jacopa prepared for him sweets based on almonds and honey which Francis particularly appreciated. When he felt the end of his life approaching, the saint apparently had the woman write asking her to join him in Assisi and to bring with her, together with what was necessary for the burial, the very sweets that she used to offer him when he was ill in Rome.
Tradition identifies these desserts with mostaccioli, biscuits which in ancient Umbrian preparation were made with bread dough, honey, almonds and grape must. The must itself, an ingredient available during the harvest period, is generally also connected to the origin of their name.
Today there are numerous versions of the recipe: some retain the bread dough of the oldest preparation, while others use flour, egg whites, almonds, honey, must and spices such as cinnamon and pepper.
Ingredients
For about 15 mostaccioli
This is one of the modern versions of the recipe; Since it is a very ancient dessert, doses and ingredients can change significantly from one preparation to another.
Preparation
Prepare the almonds, chop them finely until you obtain a very fine grain, then transfer them to a large bowl together with the honey.
Prepare the dough, add the egg whites, one or two tablespoons of grape must, a pinch of cinnamon and a little pepper. Mix the ingredients, then gradually incorporate the flour and work the mixture until you obtain a uniform dough.
Form the mostaccioli, transfer the dough onto a lightly floured surface and roll it out until it reaches a thickness of about half a centimeter. Then cut the biscuits into the traditional diamond or lozenge shape and place them on a baking tray lined with baking paper.
Cook the biscuits, bring the static oven to 170°C and cook the mostaccioli for about 15 minutes, checking them towards the end because they must dry and brown slightly without becoming excessively dark.
Once ready, let them cool completely before serving.
How to taste the Mostaccioli of San Francesco
Mostaccioli have a rather dry consistency and a taste in which the sweetness of honey meets the flavor of almonds and the aromatic notes of spices.
They can be enjoyed alone or accompanied with a hot drink or sweet wine, but the ideal time to prepare them remains the beginning of autumn, when the must of the new harvest arrives and October 4th, the feast of Saint Francis of Assisi, approaches.
Preparing them means above all rediscovering a recipe which, beyond the numerous variations that have come down to us, retains a special bond with the story of Francesco and with the friendship that united him to Jacopa de’ Settesoli: a simple dessert, made of honey, almonds and products of the land, which still today tells a small part of the tradition of Assisi.
View this post on Instagram
