Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Rame di Napoli: Sicilian Chocolate Biscuits for All Souls’ Day
Discover the soft, cocoa-rich Rame di Napoli from Catania—traditional biscuits steeped in Sicilian heritage, lovingly made for All Souls’ Day.
📖 What is it
Discover the soft, cocoa-rich Rame di Napoli from Catania—traditional biscuits steeped in Sicilian heritage, lovingly made for All Souls’ Day.
🛒 Ingredients
▸ For the biscuits
- ✓ 500g plain flour
- ✓ 200ml milk
- ✓ 200g caster sugar
- ✓ 100g unsweetened cocoa powder
- ✓ 100g crushed shortbread biscuits
- ✓ 75g lard
- ✓ 50g butter
- ✓ 2 eggs
- ✓ 1 tbsp orange marmalade
- ✓ 1 tbsp honey
- ✓ 15g ground cinnamon
- ✓ 10g baking ammonia
- ✓ just under 1 tsp ground cloves
▸ For the topping
- ✓ 300g dark chocolate
- ✓ 75g butter
- ✓ pistachio nuts, roughly chopped
📊 Nutritional Information
Let the rich, comforting aromas of Rame di Napoli sweep you away to the heart of Sicily. These cocoa biscuits, glazed with a glossy chocolate coating and spiced with warming hints, are a delicious embrace of Catanian tradition and the poignant spirit of All Souls’ Day.
👨🍳 Preparation
- 1
In a large bowl, whisk together the eggs, sugar, spices, marmalade, crushed biscuits, cocoa powder, honey, melted lard, and butter.
- 2
Gradually sift in the flour, then add the baking ammonia and milk, stirring until you have a smooth, soft dough.
- 3
Cover the dough with a cloth and leave it to rest for about an hour.
- 4
Spoon dollops of the mixture onto a baking tray lined with parchment, shaping them into oval forms spaced about 3cm apart.
- 5
Bake at 160°C for 20 minutes, until the biscuits have puffed up and are just firm to the touch.
- 6
Melt the dark chocolate and butter together over a bain-marie, stirring until silky and smooth.
- 7
Spread the chocolate glaze over the cooled biscuits and sprinkle with chopped pistachios.
- 8
Allow the glaze to set completely before serving.
💡 Tips and Variations
- •
For an extra fragrant touch, stir in a tablespoon of orange liqueur or rum into the dough.
- •
Try swapping the orange marmalade for richer jams like fig or cherry for a different twist.
- •
Using a silicone mould can help you achieve more uniform shapes and even baking.
- •
The defining feature of these biscuits is their bold cocoa and chocolate flavour.
- •
For a lighter version, reduce the sugar and dust with cocoa powder instead of glazing.
- •
Add a pinch of cinnamon or nutmeg to deepen the aromatic profile.
- •
A small pinch of sea salt in the dough can enhance the chocolate’s richness.
- •
For a vegan option, replace butter with plant-based margarine and use dairy-free dark chocolate for the glaze.
- •
The secret to these biscuits lies in slow baking and letting the glaze dry thoroughly.
📦 Storage
- • Store your Rame di Napoli in an airtight container to keep them fresh for up to three days.
- • Make sure the glaze is fully set before stacking the biscuits to prevent sticking.
- • For longer storage, freeze the unglazed biscuits for up to a month and glaze them after thawing.
- • Keep them in a cool, dry place away from heat and humidity.
🍷 Pairing
Pair these Rame di Napoli with a semi-dry Sicilian Marsala—the balanced sweetness and aromatic notes complement the chocolate and spices beautifully. Alternatively, a Pantelleria passito or a classic Italian dessert wine like Tuscan Vin Santo will also bring out the richness of this treat.
Making Rame di Napoli is like taking a little trip to eastern Sicily, where tradition and flavour come together in the most delightful way. These soft, fragrant biscuits are perfect for sharing with loved ones, creating moments of warmth and sweetness. Do give them a go at home—you’ll find they’re a wonderful way to bring a touch of Sicilian charm to your teatime. And don’t forget to share the love with friends and family; these biscuits are too good not to spread around!
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