| Level: | Easy |
| Total: | 2 hr 45 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 30 to 40 cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- Zest of 1/2 large lemon
- Zest of 1/2 small orange
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup whole milk
- 2 tablespoons dark rum
- 1 large egg, at room temperature
- 1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli
- 1/4 cup heavy cream
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
- For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
- In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
- For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
- Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
Nutrition Facts
| Serving Size | 1 of 35 servings |
| Calories | 123 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 48 mg |
Reviews
My boyfriend is Italian, but grew up in the States, but both his parents are full blood Italians. His Mom used to be a well-known baker in Italy and she used to bake these cookies. Since she got older, she stopped baking, so every year, my BF would search everywhere in NY to try and find them, but no luck. Finally, I decided to try and make them for him using this recipe. He was blown away. He said I “nailed it!” Now every year for Christmas, I make a ton and send them to everyone in his family. He says these are the closest to what his mom used to make! THANK YOU! I scored major points with this recipe!! 🙂
My son loves these cookies, he said they taste just like the ones in italy. My only question is that I think the butter should be melted in recipe.
These are delicious!! I followed the recipe exactly as stated.
These are often referred to as “Tay Tu’s.” I like this recipe and have updated mine to include the nutmeg and this type of icing. I don’t use the rum, though, nor any of the zest. And instead of a butter/olive oil mixture, I use one whole stick of butter. Be sure not to over bake these. And I’m not sure why some people say they go hard after a couple of days. Mine actually get a little softer as they absorb the moisture from the icing. I keep them in a box near the fireplace so that they’re slightly chilled. This helps with their shelf life. I usually make these several days before Christmas, and they last for up to two weeks.
Now, I know why St. Alphonse Liguori loved this dessert!!!!!!
These cookies are a nice change to other regular chocolate cookies. They have a cake texture to them. I didn’t have cake flour so I used only regular and almond flours. The almond flour gives the cookies nice flavor and texture. I think the cinammon and nutmeg offer a nice balance as well. If you keep them in an air-tight container, they keep well for a few days. They are still nice and soft for me today – 2 days after making them.
These are more spicy than chocolatey. They look cute with the chocolate topping, but they go pretty rock hard the second day. Warm, straight out of the oven they’re a nice texture. Probably won’t make them again though.
Unusual taste–more spice than chocolate. I, too, will cut the cinnamon. I creamed together all the wet ingredients and sugar with a hand mixer; using the processor as advised seemed a waste. They are best with not too much ganache on top. They were dry until the second day. They grow on one; kids probably wouldn’t like them.
It has too much cinammon. I think I will half the cinammon and add a little vanilla. Wonder what the cookie would taste like in white chocolate?