Tetù – Sicilian Chocolate Spice Cookies

Walk into a Sicilian kitchen in early November, and you’ll smell Tetù baking. These chocolate spice cookies fill the air with the scent of cocoa, cinnamon, and warm nostalgia. They’re soft, rich, and lightly spiced, the kind of cookie that feels like a hug in every bite.

The Story Behind Tetù

In Sicily, Tetù (also called Totò) are more than cookies, they’re a tradition passed from one generation to the next. They’re usually baked for La Festa dei Morti, or All Souls’ Day, when families remember their loved ones who have passed away.

Years ago, children would wake up on November 2nd to find these cookies waiting for them, a sweet gift said to be sent from their ancestors. It was a way to keep family bonds alive through stories, memories, and, of course, food.

They represent connection, togetherness, and generosity, the kind of spirit that defines Sicilian hospitality.

Regional Twists Across Sicily

Every town in Sicily has its own version of Tetù:
Palermo, they’re rich and dark with cocoa and often covered in a glossy chocolate glaze.
Messina, you’ll find them with a snowy white sugar glaze, crisp on the outside and soft within.

Some bakers add orange zest, coffee, or a touch of nutmeg for extra warmth and aroma. No matter where you try them, each cookie tells a story, simple, homemade, and full of love.

For many Sicilians, Tetù bring back memories of family kitchens, nonnas rolling dough, trays lined with parchment, and laughter filling the air. They’re not fancy cookies. But they carry something special: the comfort of tradition and the sweetness of remembrance.

Today, people bake them all year long. They’re perfect for Christmas platters, Sunday coffee, or just when you crave something old-fashioned and heartfelt.

Tetù are chocolatey but not too sweet. They’re soft in the middle, slightly firm outside, and glazed to perfection. The spices cinnamon, clove, sometimes a hint of pepper make them cozy and aromatic. Pair them with espresso, and suddenly you’re in Sicily, even if you’re miles away.

Typical Ingredients for Tetù

Here’s what you’ll usually find in a traditional batch:

All-purpose flour – the base that gives the cookies structure.
Unsweetened cocoa powder – for that rich, dark flavor that defines Tetù.
Sugar – usually granulated, to balance the bitterness of the cocoa.
Eggs – to bring everything together and give the cookies their soft, cake-like texture.
Vegetable shortening or butter – for tenderness and moisture. Some families use lard for an old-fashioned flavor.
Milk – just a splash, to help create the perfect dough consistency.
Baking powder – to give the cookies a gentle rise.
Spices – a mix of cinnamon, clove, and sometimes nutmeg or black pepper. These are what make Tetù so aromatic and unique.
Vanilla or orange zest – for a touch of brightness and aroma.
Pinch of salt – to bring all the flavors together.

And the finishing touch:

Glaze – either a simple white sugar glaze or a smooth chocolate coating, depending on the region (and the family tradition).

There’s something timeless about a tray of Tetù cooling on the counter. The moment they come out of the oven, the kitchen fills with the smell of cocoa and spices, cinnamon, clove, a hint of orange. It’s the scent of Sicily in autumn, cozy and full of memory.

These Chocolate Spice Cookies are soft and tender inside, with a delicate glaze that cracks just slightly when you bite in. They’re not overly sweet, just balanced enough to let the cocoa and spice shine through. The texture sits somewhere between a cookie and a small cake, perfect for dipping in espresso or enjoying with a glass of milk.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 18

Servings: 36 cookies

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1 tablespoon baking powder
¾ cup sugar
½ cup unsalted butter, softened or vegetable shortening
3 large eggs
1 teaspoon vanilla extract
¼ cup milk (add a little more if the dough feels too dry)
Pinch of nutmeg (optional)
Zest of 1 orange (optional)

Glaze (choose one)

Vanilla Glaze: 1 cup powdered sugar + 2–3 tablespoons milk + ½ teaspoon vanilla extract
Chocolate Glaze: 1 cup powdered sugar + 2 tablespoons cocoa powder + 3–4 tablespoons milk

Instructions

Preheat and Prep
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the Dry Ingredients
In a large bowl, sift together the flour, cocoa, baking powder, spices, and salt. Set aside.
Cream and Combine
In another bowl, beat the shortening (or butter) with the sugar until creamy and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and orange zest.
Add dry ingredients to wet mixture
Gradually add the dry ingredients to the wet mixture, alternating with a bit of milk. The dough should be soft but not sticky, something you can roll into small balls without it clinging to your hands.
Shape
Roll pieces of dough (about a tablespoon each) into small balls. Place them 2 inches apart on the baking sheets.
Bake
Bake for 15–18 minutes, or until they’re puffed and just firm to the touch.
Cool and Glaze
Let cookies cool completely on a wire rack. Then dip or drizzle with your glaze of choice. Allow the glaze to set before storing.

Notes

Don’t Overmix the Dough: Once you add the flour, mix just until everything comes together. Overmixing can make the cookies tough instead of tender.

Adjust the Milk: Sicilian grandmothers never measured this part exactly, they just knew when the dough “felt right.” Add milk a little at a time until it’s soft but not sticky.

Cool Before Glazing: Let the cookies cool completely before dipping them in glaze, or the icing will melt and slide right off.

Flavor Variations

One of the best things about Tetù is how flexible the recipe is. Here are a few delicious ways to make them your own:

Classic Chocolate: Stick to the traditional cocoa version for that deep, comforting flavor that made Tetù famous.
Chocolate-Orange: Add a teaspoon of orange zest or a few drops of orange extract to the dough for a bright, aromatic note that pairs beautifully with the cocoa and spices.
Espresso-Infused: Stir in a tablespoon of strong espresso or instant coffee powder for a richer, more intense flavor, perfect for coffee lovers.
Nutty Twist: Fold in a handful of finely chopped almonds or hazelnuts to add crunch and depth.
Spiced Holiday Blend: Add extra cinnamon and a pinch of ginger or allspice to give the cookies a holiday warmth that fills the kitchen.
Boozy Touch: For grown-ups, a splash of Marsala wine or rum in the glaze adds a subtle, elegant depth that complements the cocoa beautifully.

Serving

Serve Tetù the way Sicilians always have simply, with love and a good cup of coffee. These cookies shine alongside a morning espresso or cappuccino, but they’re just as perfect with afternoon tea or an after-dinner glass of sweet Marsala wine.

During the holidays, arrange them on a platter with other traditional Italian cookies like Biscotti Regina (Sesame Cookies), Cuccidati (fig cookies) or Pignoli (Pine Nuts). The mix of flavors and textures makes a beautiful and nostalgic dessert spread that feels like home. They make a perfect Italian cookie platter that feels like Christmas in Sicily.

For a traditional look, make half with white glaze and half with chocolate. The contrast looks beautiful on a holiday tray.

Storage

Tetù keep well, which makes them perfect for baking ahead of time. Store them in an airtight container at room temperature for up to 5–7 days. Keep them in a single layer or separate layers with parchment paper to prevent sticking.

For longer storage, you can freeze the cookies (before glazing or after) in a sealed freezer-safe bag for up to 2 months. Thaw at room temperature and, if desired, drizzle with glaze before serving to bring back that fresh-baked charm.

The flavors actually improve after a day, as the cocoa and spices have time to meld. So don’t be afraid to make them a day in advance your kitchen will smell amazing, and the cookies will taste even better.