These cookies are traditionally from Catania in Sicily, prepared especially for the Day of the Dead, on November 2nd. Though the exact origins of these cookies are mixed, the likely origin of the name comes when Sicily joined the Kingdom of Naples. The Sicilian king used copper coin alloys to replace the gold and silver. These cookies were given to the children of the town, as gift from their deceased relative.
Ingredients (for about 22-24 cookies)
250 g all purpose flour
100 g sugar
50 g eggs (about 2 large eggs)
37 g melted lard
25 g melted unsalted butter
1/2 tablespoon honey
1/2 tablespoon orange or apricot jam
50 g cocoa powder
1/8 teaspoon grounded cloves
1/2 teaspoon cinnamon
50 g cookies finely crushed
2.5 g baking ammonia
Milk approximately 210-230g
A pinch of salt
For Glazing
200 g dark chocolate
70 g unsalted butter
Chopped pistachios
- Soften the crushed cookies with some milk to form a cream.
- In a stand mixer using the paddle attachment combine all ingredients with the exception of the milk.
- Start adding milk to reach the consistency of a thick cream (show on camera how it should look like)
- Refrigerate the dough for about 1 hour.
- With the help of two spoons drop the cookies on a baking tray lined with parchment paper.
- Bake in a preheated oven at 300F for about 7 minutes, rotate the tray and bake for approximately 5-8 minutes more leaving the door ajar to let the ammonia evaporate.
- Cool before glazing.
- Melt the chocolate and butter on low in the microwave.
- Dip the cookies in the chocolate and decorate with pistachio pieces.
If you are new to baking with ammonia you’ll be surprised by the strong smell. It will completely evaporate during baking. You will see exactly when it’s cooked because the cookie will change color, the center, that is the last to cook, will be darker in color when still partially cooked. Do not overbake, the cookie should stay quite moist.
The glaze is also quite soft and because of the butter will have some shine and will not harden. Usually it is used to thinly coat the top of the cookie. Also, it’s very common nowadays to find Rame di Napoli with a centre of the omnipresent Nutella or with jam. Many thanks Letizia Bruno from Catania for kindly sharing her family recipe with me!
Did you know
The glaze is also quite soft and because of the butter will have some shine and will not harden. Usually it is used to thinly coat the top of the cookie. Also, it’s very common nowadays to find Rame di Napoli with a centre of the omnipresent Nutella or with jam. Many thanks Letizia Bruno from Catania for kindly sharing her family recipe with me!