Mostaccioli are dry cookies made with freshly pressed grape must handed down from peasant tradition, of which there are several variations. They are usually prepared in October and November, during the must-making period. According to tradition, mostaccioli were the favorite dessert of St. Francis, who tasted these "boni e profumosi" cookies, as the saint put it, during his first stay in Rome.
Offering what was to become his perennial "sin of gluttony" was Jacopa de' Settesoli, a Roman noblewoman who became a collaborator of the fledgling Franciscan movement and a close friend of St. Francis so much so that he affectionately called her Frata Jacopa. It is said that St. Francis liked such sweets so much that he desired them even at the point of death!
After sifting the flour, arrange it in a well and add the oil, sugar, raisins and anise seeds. Knead everything together and, once the brewer's yeast has been dissolved in the must, add it to the mixture, continuing to knead until the dough is easily detached from the work surface.
At this point stretch the dough with your hands, obtaining a cylinder, cut it into pieces and give your mostaccioli the appearance you prefer: diamond-shaped or shaped like a small doughnut. Then arrange them on the baking sheet with baking paper. Bake them at 180 degrees and let them bake for about 30 minutes. Once ready, sprinkle some powdered sugar on top.