Rapski muštaćoni

Rapski muštaćoni

Rapski muštaćoni recipe

Indigenous to the island of Rab, Croatia, these absolutely addictive cookies known as muštaćoni are the epitome of simplicity.

Simple in appearance, simple ingredients, simple to make.

Rapski muštaćoni recipe

Where they’re not so simple is in the flavour department. Dark chocolate and heady spices like cinnamon and nutmeg. They’ve got a real ‘perfume’ about them.

I’m not entirely sure as to why muštaćoni have been named after moustaches; I mean, they don’t even resemble one. Plus the Croatian name for a moustache is brkovi. Nobody has brkovi shaped like these cookies, do they?

Hrvatska, možete li mi prosvijetliti?

(Croatia, can you enlighten me?)

Rapski muštaćoni recipe card by Zrinka Kukuljica Merčep

This is a recipe from one of the cards my foodie friend sent me from Croatia. Another classic recipe that needs to be kept alive and shared to the world.

And those of you that are gluten-free, well, these could work for you.

Rapski muštaćoni recipe

They’re soft, moist, spicy and not over the top with sugar. My little addition to this traditional specialty from the island of Rab is a final adornment of dark chocolate. I mean, they’re kind of screaming for it.

Yes, many people seem to bundle them up in ribbons, but seeing that isn’t something I do, a light squirt with liquid chocolate seemed the perfect outfit.

Rapski muštaćoni recipe

 

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Rapski muštaćoni
A unique cookie from Croatia's island of Rab. Muštaćoni are gluten-free, full of almonds, chocolate and loads of spice.
Rapski muštaćoni
Course Dessert
Cuisine Croatian
Servings
cookies
Ingredients
Course Dessert
Cuisine Croatian
Servings
cookies
Ingredients
Rapski muštaćoni
Instructions
  1. Preheat the oven to 150°C. Line two baking trays with baking paper.
  2. Combine the ground almonds, sugar, chocolate, nutmeg and cinnamon in a large mixing bowl. Mix through the beaten eggs and olive oil until a firm dough forms.
  3. Take tablespoons of the dough and shape them into elliptical shapes, using wet hands. Lay each muštaćoni on the lined baking tray, leaving about 3 centimetres between each.
  4. Bake for 20 - 30 minutes. Depending on your oven, they may only take 15 minutes to cook. The desired texture is soft and dry on the outside, but slightly undercooked on the inside.
  5. Cool completely on the trays before storing in a airtight container.
  6. If you like, decorate the muštaćoni by piping a melted chocolate squiggle on top.
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