Italian Chocolate Pizzette Cookies
The decadent chocolate combined with the warm spices is a comfort for the cooler weather with a nice hot cup of tea.
This traditional Italian cookie is often served at Christmas, but it makes the perfect sweet treat for any day of the year!
Ingredients
Cookies
4 1/2 flour
4 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tsp kosher salt
1 tsp grated orange zest
1 tsp grated lemon zest
2 eggs
1-12 ounce bag semi-sweet chocolate chips
1 tsp cinnamon
1 tsp allspice
1 tsp ground cloves
1 tsp nutmeg
1 ¾ cups granulated sugar
1/3 cup canola oil
1 cup hot coffee
1 cup toasted almonds, chopped
4 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tsp kosher salt
1 tsp grated orange zest
1 tsp grated lemon zest
2 eggs
1-12 ounce bag semi-sweet chocolate chips
1 tsp cinnamon
1 tsp allspice
1 tsp ground cloves
1 tsp nutmeg
1 ¾ cups granulated sugar
1/3 cup canola oil
1 cup hot coffee
1 cup toasted almonds, chopped
Chocolate Glaze
1 cup unsweetened cocoa powder
1 box powdered sugar
Water as needed
Method
Preheat oven 375 degrees
In a mixer, beat oil, sugar, and coffee, then add eggs one at a time, beating between each addition.
In a large bowl, combine flour, baking powder, spices, salt, and cocoa. Gradually add to the wet mixture until combined.
Next, add the almonds, chocolate chips, lemon and orange zests. At this point, you may need to start mixing with your hands as the dough becomes too dense for the mixer.
Roll out dough onto a work surface. Divide in half, then roll each half into a 1 ½ -wide log. Flatten to 2” wide. Slice on a bias into 1” wide cookies.
Transfer the parchment-lined rimmed baking sheets, spacing at least 1” apart.
Bake cookies until firm around the edges but soft in the middle- 8-10 min. Let cool completely before glazing.
Glaze and Assembly
Combine powdered sugar, cocoa, and 2 tablespoons of water to start. Next, add a little water at a time until the consistency is thin enough to dip the tops of cookies in but thick enough so it doesn’t drip all off.
Dip the tops of cookies into the glaze, then allow them to harden before storing them in air-tight containers for about 2 hours.
Makes about 30 cookies.
Preheat oven 375 degrees
In a mixer, beat oil, sugar, and coffee, then add eggs one at a time, beating between each addition.
In a large bowl, combine flour, baking powder, spices, salt, and cocoa. Gradually add to the wet mixture until combined.
Next, add the almonds, chocolate chips, lemon and orange zests. At this point, you may need to start mixing with your hands as the dough becomes too dense for the mixer.
Roll out dough onto a work surface. Divide in half, then roll each half into a 1 ½ -wide log. Flatten to 2” wide. Slice on a bias into 1” wide cookies.
Transfer the parchment-lined rimmed baking sheets, spacing at least 1” apart.
Bake cookies until firm around the edges but soft in the middle- 8-10 min. Let cool completely before glazing.
Glaze and Assembly
Combine powdered sugar, cocoa, and 2 tablespoons of water to start. Next, add a little water at a time until the consistency is thin enough to dip the tops of cookies in but thick enough so it doesn’t drip all off.
Dip the tops of cookies into the glaze, then allow them to harden before storing them in air-tight containers for about 2 hours.
Makes about 30 cookies.
Andrea & her family have lived in The Eagles since 2021. Andrea runs her own social media marketing company. When not busy with work, she, her husband of 16 years & their 2 boys love spending precious family time, plus travel & cats!