The Abruzzese scarponi are Christmas cookies from my beloved Abruzzo, widely used in the Valle Peligna area.
Their peculiarity is that the mixture contains cooked must, which I obviously didn’t buy, I made it myself, but you can also find it on the market.
A very simple recipe to make, inside we find dried fruit, raisins, cocoa, cooked must, cocoa… an explosion of flavor.
I used a little less flour in the dough, but if you want them to be more consistent, you can adjust while kneading.
The dough I made is not soft, but certainly a little more flour could be added to make them firmer, and it should be noted that in Abruzzo everyone has their own recipe, and even if passed down over the years, they are slightly different from each other.
These cookies are very popular during the Christmas period, but in my opinion, every moment is right during the winter.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So follow this Abruzzese recipe of mine for these little-known but very good cookies.
About 185 Kcal per cookie
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 37 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Making Abruzzese Scarponi
- 3 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 cups cooked must
- 2/3 cup sunflower seed oil
- 5 oz 75% dark chocolate
- 1/2 cup unsweetened cocoa powder
- 2/3 cup raisins
- 2 packets baking powder
- 3/4 cup almonds
- 1/2 cup walnuts
- 1/2 cup hazelnuts
- 5 tbsp rum
- 1 tsp ground cinnamon
Preparation of Abruzzese Scarponi
First, soak the raisins in hot water for about 15 minutes, then drain and set aside.
Chop the walnuts, almonds, and hazelnuts, in another bowl prepare the chopped dark chocolate and set everything aside.
In a saucepan, put 1 cup of must with the chopped dark chocolate pieces and heat over low flame. When it starts to bubble, turn off the heat and stir until the chocolate melts well and wait for it to cool down a bit.
Next, add the chopped nuts, raisins, and mix well, then cocoa and sugar always ensuring that each ingredient is well incorporated into the dough.
Add the cinnamon, rum, baking powder, seed oil, and mix well.
Now, once everything is added, we can start to add the sifted flour… here we have to be patient, because mixing it will be a bit difficult, but the dough at the end will still be firm but not workable by hand.
Obviously, if you want it firmer, you can add more flour.
Prepare a baking tray lined with parchment paper and form all spaced mounds by spooning them on.
Bake in a preheated oven at 320° F for 12-13 minutes, wait for them to cool before consuming.
Even if they seem raw after cooking, they are not, they will harden a bit as they cool.
Store in a paper bag or in a tin box.
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