The tetù cookies are typical Sicilian cookies prepared specifically for the Day of the Dead, usually covered with white or chocolate glaze.
In Italy, each region has various sweets prepared during this time of year, which includes Halloween, All Saints’ Day, and the Day of the Dead, but right now I highly recommend trying these fantastic chocolate and almond-flavored cookies.
The glaze that covers them will make you love these cookies forever, and I’m sure you will make them often!!!
Follow the recipe, and you won’t regret preparing them.
Approx. 112 Kcal per each tetù
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 40 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Tetù Cookies
- 4 cups All-purpose flour
- 1/2 cup Almonds (chopped)
- 1/3 cup Sugar
- 1/4 cup Lard
- 1/2 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking ammonia
- 1 packet Vanilla
- Ground cinnamon
- 1 1/3 cups Whole milk
- 7 oz Dark chocolate (for the glaze)
- 3/4 cup Water (for the glaze)
- 1 1/2 cups Sugar (for the glaze)
Preparation of Tetù Cookies
If you have a stand mixer, the mixture will blend much better, but if not, you can work it all by hand or with a food processor using the kneading attachment.
Knead all the ingredients except those for the glaze (of course) until you obtain a soft and homogeneous ball.
Shape into balls and place them on a baking sheet lined with parchment paper, then slightly flatten them, bake at 340°F for about 20 – 25 minutes
When the cookies are baked, let them cool a bit, and in the meantime, prepare the glaze.
For the glaze, bring the water to a boil, and when it boils, turn off the heat and add the sugar, at this point turn the chocolate back on in pieces and mix well, cooking over medium heat for about 20 minutes until you get a smooth and shiny glaze.
With the help of a wooden skewer, stick a cookie and dip it one at a time into the chocolate, letting it drip a bit, then place it on a baking sheet lined with parchment paper.
The glazing takes a while to dry, but I assure you that in the end, the result will be perfect.
Let the cookies dry, and when they are, transfer them to a clean parchment paper, turning them over to the other side and letting them dry some more; at this point, our cookies will be ready to be served.
