Rame di Napoli Cookies

Name: Rame di Napoli Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 20 cookies, approximately 30 g each
Cuisine: Italian
Ingredients: 250 g all-purpose flour; 150 g whole cow’s milk; 85 g fine cane sugar; 70 g unsweetened cocoa powder; 50 g unsalted butter, softened at room temperature; 30 g honey; 10 g baking powder; Zest of 1 organic orange; ½ teaspoon ground cloves; ½ teaspoon ground cinnamon; A pinch of salt; 50 g orange marmalade; 150 g dark chocolate; 50 g butter; Approximately 50 g chopped pistachios

Dark Rame di Napoli cookies coated with dark chocolate and finely chopped green pistachios

How do you make Rame di Napoli cookies with chocolate and pistachios?

To make Rame di Napoli cookies, mix flour, cocoa powder, baking powder, sugar, spices, honey, milk, butter, and orange zest. Shape into balls, flatten slightly, and bake at 180 °C for 10 minutes. Let cool, coat with orange marmalade and a mixture of melted chocolate and butter, add chopped pistachios, and let set.

Times

Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Rest time: 35 min

Nutrition

Calories: 180 calories
Protein: 3.4 g
Fat: 9.2 g
Carbohydrates: 23.4 g

Cuisine: Italian
Diet: Vegetarian

In Catania, the Feast of the Dead is celebrated with memories, traditions, and flavors that bring the family together. These chocolate, spice, and pistachio cookies pay tribute to this Sicilian celebration: cocoa adds depth, spices fill the air with their aroma, and pistachios lend a delicate crunch. A sweet treat to share as we fondly remember loved ones who live on in our memories.

Servings: 20 cookies, approximately 30 g each

Ingredients

For the cookies:

250 g all-purpose flour
150 g whole cow’s milk
85 g fine cane sugar
70 g unsweetened cocoa powder
50 g unsalted butter, softened at room temperature
30 g honey
10 g baking powder
Zest of 1 organic orange
½ teaspoon ground cloves
½ teaspoon ground cinnamon
A pinch of salt

For the decoration:

50 g orange marmalade
150 g dark chocolate
50 g butter
Approximately 50 g chopped pistachios

Instructions

Start by sifting the dry ingredients—flour, unsweetened cocoa powder, and baking powder—into a large bowl.
Preheat the oven to 180°C (350°F).rnAdd the sugar, ground cloves, cinnamon, and salt, then mix.rnAdd the honey, milk, softened butter, and orange zest.rnMix first with a spoon, then by hand, until you have a moist but nonsticky dough.
For small, bite-sized cookies, weigh out portions of approximately 30 g each. This makes about 20 small cookies.rnYou can also make them larger if you prefer.rnRoll the dough into balls and place them on a baking sheet lined with parchment paper. Leave space between them, as they will expand during baking.rnFlatten them very slightly with the palm of your hand.
Bake for 10 minutes.rnRemove from the oven and let cool completely.rnOnce cool, set aside.rnMeanwhile, melt the chocolate and butter in a double boiler—a small saucepan of water with another smaller pan on top to hold the ingredients—or in the microwave.
Once fully melted, stir constantly to prevent the mixture from sticking.
Meanwhile, finely chop the pistachios and set aside.
Working quickly, brush each cookie with orange marmalade, slightly warmed or at room temperature to make it easier to spread. Then dip the cookies into the melted chocolate mixture to give them a generous coating.
Immediately dip the coated cookies into the chopped pistachios so they stick firmly to the chocolate.
Let the chocolate set.rnEnjoy with your loved ones and a delicious cup of your favorite hot drink.rn