The Neapolitan Copper are soft and fragrant cocoa cookies, enriched with orange marmalade and glazed with dark chocolate. They are then decorated with chopped pistachios or hazelnuts. Their dough is soft and moist, scented with spices and citrus zest. This makes them a unique autumn dessert, perfect to enjoy with a cup of tea or coffee.
The Neapolitan Copper cookies are a classic of Sicilian pastry, particularly from the city of Catania. They are prepared every year for the All Saints’ Day and Day of the Dead. They are one of those sweets that cannot be missed on Sicilian tables between late October and early November, along with Martorana fruit and Day of the Dead cookies.
The name “Neapolitan Copper” has ancient origins. During the Kingdom of the Two Sicilies, new copper alloy coins were introduced. The pastry chefs of Catania were inspired by this to create a dessert that was “rich” in appearance but simple in ingredients.
Over time, many variations have been created: some versions include a hazelnut cream filling, others replace the marmalade with fig jam or add liqueur for a more intense aroma. There are other delicious variations of the Neapolitan Copper: for example, the pistachio one, with green glaze and chopped pistachios on top.
They are easy desserts to prepare at home: just a few steps and simple ingredients are enough to enjoy these delicious sweets. Perfect for autumn and Day of the Dead celebrations, but so good that they are irresistible all year round.
Let’s see together how to prepare these delicious cookies. To make them, you will only need a bowl and a spatula. However, if you have a Bimby, at the end of the recipe, you will also find the procedure to prepare the Bimby Neapolitan Copper.
With this quantity, I made about 14 Neapolitan Copper, but I preferred not to make them very large. If you prefer them a bit bigger, you will get around 10.
Here are some other traditional sweets recipes that are prepared for the Day of the Dead and All Saints’ Day.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Day of the Dead, All Saints
- Energy 258.35 (Kcal)
- Carbohydrates 38.67 (g) of which sugars 20.34 (g)
- Proteins 4.18 (g)
- Fat 11.12 (g) of which saturated 6.17 (g)of which unsaturated 4.47 (g)
- Fibers 3.33 (g)
- Sodium 68.34 (mg)
Indicative values for a portion of 71 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Neapolitan Copper
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 5 tbsp butter (or margarine)
- 2/3 cup milk (cow's, lactose-free or plant-based)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking ammonia (or 1 tsp baking powder)
- 1 tbsp honey (about 20 g)
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 orange zest (grated)
- 1/2 cup orange marmalade
- 7 oz 50% dark chocolate
- 1 oz chopped pistachios
Tools to make Neapolitan Copper
- Bowl
- Spatula
- Cooling rack
- Parchment paper
- Baking sheets
Steps to make Neapolitan Copper
Let’s see together how to prepare these delicious Neapolitan Copper cookies. At the end of the recipe, you will also find the procedure to prepare the Bimby Neapolitan Copper.
In a bowl, place the flour and sugar.
Add the sifted unsweetened cocoa powder.
Mix the powders with a spatula.
In a separate bowl, cut the butter or margarine into pieces.
Soften it until almost melted. Let it cool.
Add the butter to the bowl with the powders. Grate the zest of an orange and add it to the rest of the ingredients.
Add the tablespoon of honey, cinnamon, and ground cloves.
Slightly warm the milk in a glass, add the baking ammonia and stir quickly with a spoon.
When it starts to foam, pour it into the bowl with the other ingredients.
Mix all the ingredients with a spatula.
You should obtain a dense and soft mixture.
Line a baking sheet with parchment paper. With a spoon, make small mounds of dough spaced apart.
Bake in a preheated static oven at 350°F for 20 minutes. Once cooked, let them cool completely.
Meanwhile, coarsely chop the dark chocolate with a knife and place it in a not-too-wide bowl.
Melt it in a double boiler. Once completely melted, lower the heat to a minimum and start glazing the Neapolitan Copper.
Brush the surface with orange marmalade.
Take one cookie at a time and dip the top in the melted chocolate. Remove the excess chocolate and then place the glazed Neapolitan Copper on a cooling rack.
Always place a sheet of parchment paper under the rack to catch any dripping chocolate. Sprinkle the surface with chopped pistachios. Let the chocolate cool and solidify.
The Neapolitan Copper is ready to be enjoyed in all its goodness!
As mentioned, the dough for Neapolitan Copper can also be made with the Bimby. The process is very simple. Let’s see the Bimby Neapolitan Copper.
In the bowl, put the orange peel and sugar: 10 sec. speed 10. Gather at the bottom with the spatula.
Add all the dry ingredients in sequence: flour, cinnamon, and cloves.
Also add the tablespoon of honey, softened butter.
In a glass, place the milk, slightly warm it in the microwave. Dissolve the baking ammonia in lukewarm milk, stirring with a spoon.
When it starts to foam, pour everything into the bowl: mix for 1 minute speed 4-5.
Line a baking sheet with parchment paper. Scoop the dough and create small mounds spaced apart. Bake in a preheated static oven at 350°F for 20 minutes. Let cool completely.
In the meantime, wash the bowl, dry it well, and insert the chopped chocolate into the bowl. Chop: 10 sec speed 8.
Gather at the bottom with the spatula and melt 3 minutes 50°F speed 3. If necessary, melt again for 2 minutes 50°F speed 3.
Transfer the chocolate to a not-too-wide bowl. Brush the surface of the Neapolitan Copper with orange marmalade. Glaze the surface of the cookies by dipping the top of the cookies into the melted chocolate. Remove excess chocolate and place the cookies on a cooling rack. Once you have finished glazing all the Neapolitan Copper, sprinkle the surface with chopped pistachios. Let the chocolate dry until it solidifies.
Storage
– After preparation, let the Neapolitan Copper cool completely at room temperature before storing them in an airtight container or tin box. Place sheets of parchment paper to prevent them from sticking.
– They stay soft for 4-5 days if kept in a cool, dry place, away from heat and humidity.
– If it is hot or the environment is humid, they can also be stored in the refrigerator. In this case, before serving them, let them return to room temperature for at least 15-20 minutes. The glaze will become soft and shiny again.
FAQ
Can Neapolitan Copper be frozen?
Yes, they can be frozen. Let the cookies cool completely, arrange them on a tray, and place in the freezer for an hour. After this time, they can be transferred to food bags or freezer-safe containers.
Can Neapolitan Copper be made gluten-free?
Yes, replace the all-purpose flour with a gluten-free cake mix. Be careful of cross-contamination and ensure that other ingredients are labeled “gluten-free”.
Can Neapolitan Copper be made vegan?
Being an egg-free recipe, vegan Neapolitan Copper can easily be made. Replace the butter with oil or vegetable margarine and use a plant-based drink instead of milk. This way, you will also prepare a version of lactose-free Neapolitan Copper.
Are there variations of Neapolitan Copper?
Yes, they can be filled with Nutella and then covered with dark chocolate and chopped hazelnuts. They can also be garnished with pistachio cream and chopped pistachios. There are also more rustic versions, which include pieces of candied fruit or raisins in the dough.
Can a different type of marmalade be used instead of orange?
The traditional version includes orange marmalade. In some cases, fig jam, candied pumpkin, or red fruit preserves can also be used.
