Rame di Napoli are famous Sicilian cookies intensely flavored with chocolate and spiced with cinnamon and cloves, a perfect taste combination for the fall and winter seasons.
They have a soft and cakey consistency, topped with a dark chocolate glaze and sprinkled with grated pistachio nuts.
The pop of color on the dark cookies makes them look as beautiful as they taste.
Sicilian Cocoa & Spice Cookies
- 1 cup frollini or plain tea biscuit cookies, ground into coarse crumbs
- milk as needed (approximate amount around 1 1/2 cups)
- 4 cups “00” flour or cake flour
- 1 cup sugar
- 2 eggs
- 1/3 cup lard, melted
- 4 tbsp butter, melted
- 1 tbsp honey
- 1 tbsp orange marmalade
- 7/8 cup unsweetened cocoa
- 1 1/2 tbsp ground cloves
- 1 tbsp ground cinnamon
- 2 tsp vanilla, or 1 packet vanillina (vanilla powder)
- 1 tsp baking ammonia
For the chocolate glaze:
- 1 cup dark chocolate
- 4 tbsp butter
- shelled unsalted pistachios, to taste
- Put the cookie crumbs in a medium bowl, just barely covering them with milk.
- Allow them to sit and soak until the crumbs have absorbed the milk, then stir well until the mixture reaches a creamy consistency.
- In a separate large bowl, mix together the rest of the ingredients.
- Add the milk-soaked crumbs to the mixture and combine well.
- At this point add more milk into the batter, a little at a time, and using a wooden spoon stir until the mixture reaches the consistency of a thick paste, like that of pastry cream.
- The amount of milk you add will depend on the type of cookie crumbs used, but the amount will likely be approximately 1 to 1 1/2 cups.
- Look for a somewhat loose and creamy consistency that still holds its shape and is not runny or liquid.
- Let the batter rest for one hour.
- Preheat the oven to 325 and prepare cookie sheets with parchment paper.
- Scoop the batter into individual oval shaped cookies onto the parchment paper using a spoon.
- Bake for approximately 10 to 15 minutes until the tops of the cookies appear dry.
- Remove from the oven and cool completely on a cooling rack.
- Begin making the glaze only when the cookies have cooled and you are ready to frost them.
- To make the glaze, melt the chocolate and butter together using a double boiler on low heat, stirring constantly.
- Once the chocolate has completely melted and the consistency of the glaze is a thin liquid, remove from heat and pour into a bowl.
- Dip the top of each cookie into the glaze, coating the surface evenly, and then return them to the cooling rack to dry.
- Using a grater or zester, grate some pistachio shavings on top of each cookie.
Source: Monte Nero