Rame di Napoli

by: Alessandra Lauria

  • Preparation 20 min
  • Cooking 20 min
  • Portions 4 pers.

Ingredients needed

  • 2 cups Favuzzi “00” Flour
  • 1 /3 cup cane sugar (unrefined)
  • 1 /3 cup unsalted butter
  • 2/3 cups hazelnut milk drink (any good quality milk)
  • 3 tbsp. cocoa powder
  • 1 tsp. nutritional yeast
  • 1 tbsp. organic honey
  • 1 tbsp. Favuzzi Organic sicilian blood orange marmalade
  • 1 tbsp. ground cinnamon
  • 1 tsp. fresh lemon zest
  • 150 g of 70% cocoa dark chocolate
  • 2 1/2 tbsp. unsalted butter
  • 2 1/2 to 3
  • 1 /2 tbsp. Favuzzi Organic sicilian blood orange marmalade
  • 1 1/2 tbsp. crushed pistachio or almonds
  • 1 pinch of Favuzzi Fleur de sel (optional)

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Steps of preparation

  1. Melt the butter in a double boiler (or in a microwave), and add the honey.
  2. In a different pot, heat up 50 ml of milk and add the yeast (note: don’t overheat the milk or it will kill the yeast).
  3. Add the rest of the cold milk to the bowl with the melted butter. Stir continuously as you add the hot milk and yeast mixture, then add the sugar.
  4. In the same bowl, add all the dry ingredients (flour, cocoa, cinnamon) along with the lemon zest and the marmalade.
  5. Once the mixture is well combined, cover it with a plate (you can also use beeswax wrap, avoid plastic) and place it in the fridge for 30 minutes.
  6. After 30 minutes, take the chocolate mixture out of the fridge and begin shaping the cookies. Place the cookies on a lined baking sheet. Make sure they are round with a small dent in the middle (this will make it easier to add the marmalade followed by the chocolate topping).
  7. Bake at 350 °f (180 °c) for 20 minutes. They will double in size while they bake. Once they’re done, take them out and let them rest (you can put them into the fridge to speed up the process) while you make the garnish.
  8. Put a dollop of blood orange marmalade on each cookie while you melt the chocolate with the butter.
  9. Pour the chocolate over the cookies, then sprinkle pistachio nuts on top.
  10. Let them cool in the fridge for 10 to 15 minutes to allow the chocolate to solidify.
  11. Now it’s time to enjoy the delicious rame di napoli!

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