Tea Cookies the Sicilian Accoppiatine.
With the arrival of the autumn season, we like to take tea by the fireplace, sipping it slowly, accompanied by delicious cookies.
Today I propose to you the accoppiatine, typical of Sicilian pastry.

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Difficulty: Medium
Cost: Very economical
Rest time: 20 Minutes
Preparation time: 40 Minutes
Portions: 18
Cooking methods: Oven
Cuisine: Regional Italian
Region: Sicily
Seasonality: Autumn, Winter, and Spring

465.81 Kcal

calories per serving

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Energy 465.81 (Kcal)
Carbohydrates 50.55 (g) of which sugars 28.06 (g)
Proteins 7.09 (g)
Fat 27.21 (g) of which saturated 16.64 (g)of which unsaturated 9.82 (g)
Fibers 2.89 (g)
Sodium 24.36 (mg)

Indicative values for a portion of 100 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

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14 oz butter (soft at room temperature)
1 1/2 cups sugar
4 large eggs (whole)
4 large egg yolks
4 cups all-purpose flour
to taste lemon essence
to taste vanillin
10 1/2 oz jam (your choice)
7 oz dark chocolate
to taste hazelnut granules
to taste pistachio granules

Tea Cookies the Sicilian Accoppiatine

Tools

What we need to make the

Stand Mixer
Piping Bag
Spatula
3 Baking Pans low rim
Parchment Paper
Small Pot
Bowl (oven-safe) glass

Preparation: Tea Cookies the Sicilian Accoppiatine

Preliminary Steps:

Take the butter out of the fridge; it should have the consistency of an ointment.
Sift the flour, preheat the static oven to 338°F.
Put the butter and sugar in the stand mixer, beat with a whisk at medium-high speed
add a pinch of vanilla and two drops of lemon essence
Add the eggs gradually until completely absorbed, then turn off the stand mixer, and add the sifted flour, mixing it by hand or with a spatula from bottom to top
The dough should be smooth and homogeneous.
Fill the piping bag and make balls on the baking pan lined with parchment paper, or buttered as you prefer, like when making cream puffs.
Bake at 338°F for 15 minutes (they must be light, otherwise they dry out quickly)
Once cool, detach them from the parchment paper, and flip half of the cookies,
and fill them with the help of a little spatula, with jam or Nutella, the other half of the cookies will be used to cover.
The simplest way is to melt it in a bain-marie: take the amount you need, chop it and pour it into a Pyrex glass bowl, which you have placed inside a pot, where you pour two fingers of water.
Next, put the pot on the heat, at a low temperature. The chocolate pieces will begin to melt from the heat. It must be gentle.
Stir continuously, and, once completely melted, remove it from the heat (not from the bain-marie) and work it with a silicone spatula.
When the chocolate is completely melted, remove the bowl from the bain-marie, and proceed with processing.
If you want to create lines, just put a little in a small piping bag made with parchment paper, with a tiny hole, or if you’re skilled, with a spoon.
Or you can dip half a cookie, and let it cool on parchment paper.
Or you can dip half a cookie, and let it cool on parchment paper.
As you like, you can decorate with hazelnut or pistachio granules.
Here are the Tea Cookies the Sicilian Accoppiatine, for a sweet afternoon together.

storage and tips

Tea Cookies the Sicilian Accoppiatine can be stored in a ventilated cookie container for about 20 days without refrigeration but in a cool place not in direct contact with heat sources.