Rame di Napoli are cocoa cookies covered with a dark chocolate glaze, typical of Sicilian pastry, particularly from the city of Catania. Traditionally prepared for the Ognissanti celebration, they are decorated with crushed pistachios and may include orange marmalade or Nutella.
In a bowl, mix the flour, sugar and unsweetened cocoa powder.
Add honey, butter cut into pieces, grated orange zest, ground cloves, ground cinnamon, baker's ammonia and milk.
Work the dough until you obtain a homogeneous, soft and slightly sticky mixture.
Form balls with the dough and place them on a baking tray lined with parchment paper.
Bake in a preheated conventional oven at 180°C for about 20 minutes.
Let cool completely and brush with orange marmalade.
Prepare the glaze by melting the chocolate and butter in a double boiler.
Glaze the Rame di Napoli by dipping the top into the chocolate and sprinkle with crushed pistachios.
Allow the glaze to dry completely before serving.
Bowl
Baking tray
Parchment paper
Double boiler
Store the cookies in an airtight container for 4 days at room temperature.
These cookies are typical of the Ognissanti celebration in Sicily and can be decorated with orange marmalade or Nutella.
Italia, Sicilia
| Energy (kcal) | 357.54 |
| Carbohydrates (g) | 53.86 |
| of which Sugars (g) | 33.97 |
| Fat (g) | 14.65 |
| of which Saturates (g) | 7.79 |
| Protein (g) | 5.92 |
| Fiber (g) | 7.36 |
| Sale (g) | 0.02 |
