Neapolitan Copper are delicious cookies made in Sicily, especially typical in the areas of Catania and Palermo.
It’s a tradition to prepare them for the Day of the Dead; they are soft chocolate-glazed cookies finished with pistachio crumbles.
When I first discovered them, I was immediately won over, but I kept postponing making them. They’re addictive, too delicious, so good that they win you over with the first bite.
I am a dark chocolate lover, so I must taste one and then have them disappear from my sight.
They remind me of tutù cookies, another typical Sicilian dessert prepared for this festivity!
The name might suggest Neapolitan origins, but it is hypothesized that a Neapolitan pastry chef invented them, though there are many versions.
The original recipe also includes orange marmalade, which I’ve listed in the ingredients but omitted for personal taste.
There are also other versions with Nutella, which I think I’ll try sooner or later!!!
About 190 Kcal per cookie
- Difficulty: Medium
- Cost: Medium
- Portions: 17-18 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make Neapolitan Copper
- 2 cups all-purpose flour
- 1/2 cup sugar
- 5 tbsp butter
- 2/3 cup whole milk
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp ground cloves
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tbsp honey
- 5 oz dark chocolate 75%
- 2 tbsp butter
- 1 oz pistachio crumbles
- optional orange marmalade
Preparation of Neapolitan Copper
In a bowl, place the flour, unsweetened cocoa, sugar, ground cloves, cinnamon, and baking powder, and mix well.
Soften the butter and add it to the dry ingredients, then add the honey and mix again.
Add the milk and mix until all ingredients are well incorporated.
Once the mixture is ready, place it in the fridge for 1 hour to let it firm up a bit.
After the time has passed, line a baking sheet with parchment paper and use two spoons to form medium-sized oval balls, placing them on the tray spaced apart.
Bake in a preheated oven at 350°F for 20 minutes.
After baking, let them cool a bit before glazing.
Prepare the glaze by setting up a double boiler with water and a smaller pot inside, then add the chocolate and butter to melt everything in the bain-marie.
Once the butter and chocolate are melted, place a sheet of parchment paper with a rack on top and position the cookies on it.
Pour the chocolate glaze over the cookies, then sprinkle the pistachio crumbles on top and let them cool thoroughly so that the glaze dries.
If you want to use marmalade as the original recipe suggests, brush the marmalade on the cookies, then pour the chocolate, add the crumbles, and let dry.
If you want the chocolate to set faster, you can place the cookies on a plate after they have dried a little and transfer them to the fridge for about 30 minutes.
Bake in preheated oven at 350°F for 1 hour, checking the cooking.
After baking, I recommend letting it cool before unmolding and serving.
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