Spiced Chocolate Cookies (Rame Di Napoli)

Difficulty:
1/5

Yield: 16 cookies

Ingredients:

Cookie

  • 2 ¼ cups (540 ml) all-purpose flour
  • ½ cup (120 ml) sugar
  • 3 tablespoons (45 ml) cocoa powder
  • ½ teaspoon (2.5 ml) ground cloves
  • ¾ teaspoon (3.75 ml) ground cinnamon
  • ½ teaspoon (2.5 ml) salt
  • 1 ½ tablespoons (22 ml) baking powder
  • 2 large eggs
  • 5 tablespoons (75 ml) unsalted butter, room temperature
  • ½ tablespoon (7.5 ml) honey
  • 1 orange, zest
  • 2/3 cup (160 ml) milk

Glaze

  • ½ cup (120 ml) apricot jam
  • 14 ounces (397 g) dark chocolate, broken into pieces
  • 4 ½ tablespoons (68 ml) unsalted butter
  • 3/4 cup (180 ml) chopped pistachios, toasted

Method:

Preheat oven to 350 F (175 C).

In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder.

Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a uniform, slightly sticky batter forms.

Using a 1 ounce (30 ml) ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.

Remove from oven and let cool.

Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.

In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat.

Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios.

Leave to dry, then serve.

Buon appetito!