Mustazzola di Carrube (Durum wheat and Carob Syrup biscuits)

In the past years, I had made the traditional mustazzola (you can find the recipe on this website).

They were part of the simple Christmas sweets farmers used to make at home with the few ingredients they had easy access to.

This version is made with carob syrup and spices, which make them incredibly flavorsome and unique.

Similarly to the traditional recipe, their consistency is semi-hard and chewy. At home we “chew” them while we chat in front of a coffee or glass of wine. I enjoy them while I read a book or watch a movie.

  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Servingmakes around 20 mustazzola
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityAutumn, Winter


300 g durum wheat (semola rimacinata di grano duro)
200 g unsweetened carob syrup
100 g carob honey (or multiflora honey)
1 orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg



– pour the honey into a saucepan together with the grated orange zest, bring to lukewarm temperature;
– sift the flour and the spices onto a large bowl, then pour the honey and carob syrup onto it;

– start mixing with your hands until you get a smooth dough;
– transfer the obtained dough onto a floured working surface, form 2 cylinders of about 4cm diameter;

– use a sharp knife to cut diagonal blocks;
– bake in static oven at 180 degrees for 20 minutes or until golden;
– remove the biscuits from the oven and allow them to cool down;
– store them into a plastic bag or metal can: with time the syrup and the honey will make the biscuit more moist and soft

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