Name: Rame di Napoli
Prep time: 25 min
Cook time: 15 min
Total time: 60 min
Ingredients: (2 cup) all-purpose flour; (½ cup) cocoa powder; (¾ cup) granulated sugar; (7 tbsp) unsalted butter, softened; 2 large eggs; 1 tsp baking powder; ½ tsp ground cloves; ½ tsp ground cinnamon; Zest of 1 small orange; Pinch of salt; 1 cup dark chocolate, chopped; 4 cups 2 tsp unsalted butter; 4 tbsp toasted chopped pistachios

Rame di Napoli: A Traditional Sicilian Dessert for the Day of the Dead

Stroll through Catania in late October and the air feels different. Bakeries spill out the scent of chocolate, orange zest, and warm spices. That aroma means only one thing—it’s the season of Rame di Napoli, the soft, chocolate-filled cookies Sicilian families bake for I Morti (the Day of the Dead).

The name can be confusing. These cookies don’t come from Naples at all. They were born in Sicily, tied closely to Catania’s pastry tradition. The story goes back to the 19th century, when copper coins appeared in the Kingdom of the Two Sicilies. Bakers, inspired by the shiny new money, created a sweet to match. Rich, chocolatey, and comforting, Rame di Napoli became a symbol of abundance and remembrance.

Rame di Napoli Recipe: Soft, Chocolatey Cookies with a Sicilian Twist

What makes these cookies special? Their texture. They’re soft, moist, and almost cake-like. The dough blends cocoa, flour, sugar, and butter (or lard, if you stick to tradition). Orange zest and a touch of cinnamon brighten every bite. Simple ingredients, but deeply indulgent.

The magic happens after baking. Each cookie gets a layer of chocolate-hazelnut spread or jam inside, then a dip into glossy melted chocolate. A handful of crushed pistachios or colorful sugar pearls on top adds crunch and charm. They look rustic, but the shine of the chocolate glaze makes them feel like something straight from a bakery window.

Rame di Napoli are more than cookies. They’re a ritual. Families make them to share with one another, to honor the memory of loved ones, and to welcome the cozy sweetness of early winter. One bite carries both comfort and tradition.

Rame di Napoli isn’t just a cookie. It’s a piece of Sicilian tradition. Born in Catania, these soft, cocoa-rich biscuits show up every year as autumn fades into winter, right in time for All Souls’ Day. This is when families gather, share stories, and remember loved ones who’ve passed. On the table, alongside the laughter and memories, you’ll almost always find a tray of these glossy chocolate treats.

What makes them so special? It’s the flavor that feels like home. The dough carries hints of cloves, cinnamon, and fresh orange zest, wrapping you in warmth with every bite.

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Prep Time 25

Cook Time 15

Cooling Time 20

Total Time 1

Servings: 24 cookies

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

(2 cup) all-purpose flour
(½ cup) cocoa powder
(¾ cup) granulated sugar
(7 tbsp) unsalted butter, softened
2 large eggs
1 tsp baking powder
½ tsp ground cloves
½ tsp ground cinnamon
Zest of 1 small orange
Pinch of salt

Glazed

1 cup dark chocolate, chopped
4 cups 2 tsp unsalted butter

Topping

4 tbsp toasted chopped pistachios

Equipment

Spoon or piping bag (for glazing)

Instructions

Preheat oven: Preheat the oven: to 180°C (350°F). Line a baking sheet with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, cloves, cinnamon, and salt. Set aside.
Cream butter and sugar: In a separate bowl, beat the softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in orange zest.
Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture until a soft dough forms.
Shape cookies: Scoop about 1½ tablespoons of dough per cookie and roll into small balls. Place them 2 inches apart on the prepared baking sheet. Flatten slightly with the palm of your hand.
Bake: 12–15 minutes, until cookies are firm but slightly soft in the center. Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Prepare chocolate glaze: Melt dark chocolate and butter in a small saucepan over low heat, stirring until smooth. Allow to cool for 2–3 minutes to thicken slightly.
Glaze cookies: Using a spoon or piping bag, coat each cookie with chocolate. Sprinkle toasted pistachios on top before the glaze sets.
Cool and serve: Let the cookies sit for 10–15 minutes until the chocolate hardens. Store in an airtight container at room temperature for up to 5 days.

Notes

Butter temperature matters: Make sure the butter is soft, not melted. Softened butter helps achieve a tender, melt-in-your-mouth texture.

Zesting the orange: Only use the orange zest (avoid the white pith—it’s bitter). Fresh zest gives a fragrant, authentic flavor.

Spice balance: Cloves and cinnamon are aromatic, so start with small amounts. You can adjust slightly based on taste, but don’t overpower the chocolate.

Cookie size: For consistent baking, use a tablespoon or small cookie scoop. Flatten slightly before baking to ensure even cooking.

Baking time: Keep a close eye on the cookies, overbaking makes them dry. They should be slightly soft in the center when removed from the oven.

Chocolate glaze: Let the glaze cool slightly before spreading; if it’s too hot, it can make the cookies soggy. For a glossy finish, stir in a teaspoon of vegetable oil or a tiny bit of butter.

Pistachios: Toasting enhances flavor and crunch. Chop coarsely for texture but avoid grinding into powder.

Melting Chocolate: A double boiler is a heat-safe glass bowl, that is put on top of a deep pot with about an inch of water in it. When chocolate chunks are added, the heat from the simmering water below them slowly melts them. Make sure the water never boils and that the bowl never touches the water.

Serving

Rame di Napoli is best enjoyed slowly, letting each bite reveal its delicate layers of buttery cookie and rich, chocolate or hazelnut filling. These treats pair beautifully with a steaming cup of espresso or a creamy cappuccino, making them perfect for a cozy afternoon break. You can also serve them as part of a dessert platter, sprinkled lightly with powdered sugar or cocoa for an extra touch of elegance. For special occasions, they complement sweet Italian wines like Vin Santo, adding a festive flair to the table. Whether shared with family, gifted to friends, or savored on your own, these cookies turn any moment into a small celebration of Naples’ sweet traditions.

Storage

Rame di Napoli keeps well when stored properly, making it easy to enjoy their sweet flavors over several days. Place the cookies in an airtight container at room temperature, and they will stay fresh for up to five days. If you want to preserve them longer, you can separate layers with parchment paper to prevent sticking.

Freezing is a great option. Place the cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer them to an airtight container or freezer bag. They can be stored this way for up to two months.

When you’re ready to enjoy them, let the cookies thaw at room temperature for about 30–60 minutes. Freezing preserves their tender texture and rich chocolate or hazelnut filling, so each bite tastes just as fresh as when they were first baked.