Sicilian tetù and teio are among the most beloved sweets eaten November 2 in Sicily.
In particular, tetùs feature a cocoa glaze and dough; they are soft and so doughy that they melt in the mouth.
SICILIAN CHOCOLATE ALMOND COOKIES
- 3/4 Cup All Purpose Flour
- 1/7 Cup Almond Flour
- 1 3/4 tbsp Cocoa Powder
- 2 tbsp Granulated Sugar
- 2 tbsp Butter or Lard
- 3 tbsp Chopped and Peeled Almonds
- 1 tbsp Whole Milk
- 1/4 tsp Baking Powder
- 1/4 tsp Cinnamon Powder
- 4 tbsp Apricot Jam
- Pinch of Salt
- 7/16 Cup Sugar
- 3 tbsp Water
- 1/2 tsp Dark Cocoa Powder
- In a medium bowl add the all purpose flour and almond flour
- Add in the dark cocoa powder, salt, cinnamon, baking powder and the sugar. Mix to combine.
- Make a well in the center of the bowl. Add the butter or lard at room temperature. Next add the apricot jam. Follow with chopped peeled almonds and last of all the milk
- Knead into a smooth dough
- Divide the dough into small portions, roughly 50g each. Shape into balls and press slightly. Place the tetu cookies on a baking tray lined with greased parchment paper
- Bake in a preheated oven at 350 F for 20 minutes. Once baked, leave to cool on a wire rack
- Prepare the glaze: Combine the sugar with the water in a medium sized saucepan. Cook until the sugar is dissolved and the mixture starts to boil. At this point remove the mixture from the stove
- Add the cocoa powder into the sugar syrup and mix with the help of a whisk until the mixture becomes thick
- Dip each cookie in the glaze and serve with coffee or tea
Tried this recipe?Let us know how it was!