Mostaccioli traditional ingredients are flour, Calabrian honey and mulled wine, they are hard, and carved in various shapes, usually decorated with tin foil, consumed at fairs, festivals, Christmas and Easter.
I’m so excited about this recipe, mostly excited that I was able to modify my favourite childhood biscuit at Easter time into Paleo. Mostaccioli are much harder and chewier then this recipe but I am so happy with the taste and chewy consistency of this recipe. At least these are not jaw breaking like I remember as a child.

First sift the almond meal into a bowl together with the tapioca. In the center add 1 egg yolk and half the honey.

Start to mix with a fork to collect some of the ingredients together and add the remaining honey and remaining egg yolk. Mix the ingredients with your hands and if necessary, add more tapioca.

When the ingredients form a dough transfer the dough on tapioca dusted work bench and knead until dough is smooth. If the dough is still sticky, add more tapioca.

Continue until the dough is smooth and compact, roll and flatten into thick shapes as thin shapes tend to burn.

Lay them on a baking paper lined large oven tray.

Bake for 20 minutes. Until they become a lovely light brown colour. Watch as it may burn. Once baked, brush warm mostaccioli with honey. Let them dry for an hour so that the dough absorbs honey, dries and hardens.

Don’t forget to share below.

By Marianne

Gusto Paleo https://gustopaleo.com/

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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.