Rame di Napoli

Name: Rame di Napoli
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 18
Ingredients: Type 00 flour 1 ¾ cup; Whole milk 0.85 cup; Vegetable margarine 3 ½ tbsp; Sugar ½ cup; Unsweetened cocoa powder 6.67 tbsp; Baking powder 1 ¾ tsp; Cinnamon powder ¼ tsp; Ground cloves ½ tsp; Wildflower honey ½ tbsp; Orange peel ½; Dark chocolate 3.5 oz; Vegetable margarine 4 tbsp; Orange marmelade 2 tbsp; Ground pistachio 1 tbsp

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180

Calories per serving

Vegetarian

Energy Kcal 180
Carbohydrates g 22.3
of which sugars g 12.3
Protein g 3
Fats g 8.8
of which saturated fat g 4.5
Fiber g 1.5
Cholesterol mg 1
Sodium mg 76

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Makes: 18 pieces
Cost: Average
Note plus 2 hours of resting to dry the coating

PRESENTATION

Rame di Napoli cookies are seriously popular in Sicilian pastry shops, especially during the autumn holidays. And look, despite their name, these Sicilian chocolate cookies have nothing to do with Naples. It's all about Sicily’s love for rich, tender sweets. I mean, the story takes us back to the early 1800s. Back when a copper coin was minted to mark the unification of the Kingdom of the Two Sicilies—hence, the quirky name. Locals began baking these moist, spiced cookies, dipping them in a dark chocolate glaze that’s super, super glossy. And traditionally, they shine during All Saints’ Day and All Souls’ Day. It's when Sicilian families gather, trays loaded with Rame di Napoli cookies. Their spicy aroma fills the house, making things extra cozy and a bit magical.

In places like Catania and beyond, these traditional Italian cookies are a fall favorite. The mix of cocoa, orange zest, and a hint of spice makes every bite soft and sweet. That shiny chocolate shell? Not just for looks—it keeps the cookies moist and adds a rich snap when you bite in. Lately, they’ve been popping up as Sicilian festive sweets for Halloween, fitting right in with seasonal treats. If you’re into real-deal Italian holiday cookies, these are way, way better. They are not your regular chocolate spice biscuits; they bring history and heaps of Sicilian spirit. Whether you're keeping up with tradition or just craving something tender and chocolatey, Rame di Napoli cookies totally deliver that classic mix of old-world flavor and celebration.

These cookies aren’t just about taste—they're about history and culture. And making them? It connects you to a tradition that goes back centuries. Celebrating the essence of Sicilian heritage. Enjoying them means savoring not only a treat but a slice of Sicilian life—filled with warmth, family, and celebration. So, whether sharing them with friends or indulging solo, these cookies promise a tasty experience that's both rich in flavor and history. For real.

INGREDIENTS

180

Calories per serving

Ingredients for 18 cookies: Type 00 flour 1 ¾ cup (225 g); Whole milk 0.85 cup (200 g); Vegetable margarine 3 ½ tbsp (50 g); Sugar ½ cup (100 g); Unsweetened cocoa powder 6.67 tbsp (50 g); Baking powder 1 ¾ tsp (8 g); Cinnamon powder ¼ tsp (1 g); Ground cloves ½ tsp (1 g); Wildflower honey ½ tbsp (20 g); Orange peel ½

for the coating: Dark chocolate 3.5 oz (100 g); Vegetable margarine 4 tbsp (60 g); Orange marmelade 2 tbsp (30 g); Ground pistachio 1 tbsp (20 g)

Preparation

How to prepare Rame di Napoli

To make the Naples Copper Cookies, melt the margarine in a double boiler or microwave and set aside. Pour the sugar, cloves 1, and ground cinnamon 2 into a large bowl. Add the baking powder 3

Then add the unsweetened cocoa powder and flavor the dough by grating the orange zest 4, being careful to avoid the white part of the peel, which would be bitter. Pour in the honey 5 and melted margarine 6.

Mix the mixture with a spatula to blend it 7, separately sift the flour 8 and incorporate it into the dough, one tablespoon at a time 9.

Also add the milk, alternating with the flour 10, mixing to obtain a well-blended mixture 11. Now shape the cookies: line a baking sheet with parchment paper, then take a spoonful of dough and form a ball by sliding the dough onto the tray with the help of another spoon 12; be sure to space the cookies apart because they will expand during baking.

Once the cookies are completed 13, bake in a preheated static oven at 356°F for 15 minutes. Once baked, remove the cookies and let them cool 14. In the meantime, prepare the coating: chop the dark chocolate with a knife 15

Place it in a saucepan for double boiling 16, add the margarine 17 and heat over moderate heat until the mixture has completely melted 18.

Take the cookies that have cooled, brush the surface with orange marmalade 19, dip them in chocolate 20, and place them on a wire rack 21

Cover them with chopped pistachios 22, let the glaze dry for about 2 hours 23, then enjoy your Naples Copper Cookies 24.

Storage

The Naples Copper Cookies can be stored for 2-3 days covered under a glass dome. Freezing is not recommended.

Advice

As an alternative to margarine, you can use butter in the same amounts. To make the coating, you can melt the chocolate alone without adding extra margarine.

For the translation of some texts, artificial intelligence tools may have been used.