makes
16
prep
30 minutes
cook
10 minutes
difficulty
Easy
makes
16
serves
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
These double-chocolate dolci are one of my favourite recipes from Sicily.
Ingredients
- 2¼ cups plain (all-purpose) flour
- ½ cup sugar
- 2 tbsp + 1 tsp (45 ml) cocoa powder
- ½ tsp ground cloves
- ¾ tsp ground cinnamon
- ½ tsp salt
- 1 tbsp + 1 tsp (25 ml) baking powder
- 2 large eggs
- 70 g unsalted butter, at room temperature
- 1½ tsp (7.5 ml) honey
- Zest of 1 orange
- ⅔ cup (160 ml) milk
To finish
- ½ cup apricot jam, warmed
- 400 g (14 oz) dark chocolate, broken into pieces
- 60 g unsalted butter
- ¾ cup chopped pistachios, toasted
Cooling and drying time: about 1 hour
Instructions
1. Preheat oven to 350°F (175°C). Line a tray with baking paper.
2. In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt and baking powder. Add eggs, butter, honey, zest and milk and mix with a hand mixer until a homogenous, slightly sticky batter forms.
3. Using a 30 ml (1 oz) ice-cream scoop, scoop batter onto the lined baking tray. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.
4. Remove from oven and let cool.
5. Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam (if the jam is thick, you can mix it with a small amout of water).
6. In a bain marie, melt the dark chocolate and butter, stirring occasionally, until glassy and smooth, then remove from heat. Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios. Leave to dry, then serve. Buon Appetito!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
These double-chocolate dolci are one of my favourite recipes from Sicily.
