Tutus Aka Italian Chocolate Cookies Recipes

TATUS (TOTOS ITALIAN CHOCOLATE COOKIES)

Steps:

• 1. Preheat oven to 375 degrees. Combine dry ingredients. Set aside.
• 2. In a mixer, beat eggs. Add shortening and sugar, mix until combined.
• 3. Add chocolate syrup and beat until smooth.
• 4. Incorporate dry ingredients and stir just until combined. (Do not overmix).
• 5. Fold in pecans. Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
• 6. Roll into small balls (about 1 inch) and bake for 8 minutes. Do not overbake.
• 7. Once cookies are cool, mix glaze to desired consistency.
• 8. Dip tops in the glaze.
• 9. Allow icing to completely dry.

ITALIAN CHOCOLATE BALLS (TUTTU BALLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
• Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
• Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
• Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
• Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
• Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.

TATù -- SICILIAN COOKIES

Steps:

• Sift the flour, almonds, and sugar and add cocoa powder to darken it. Form a well and add coffee, vanilla extract, butter and orange marmalade. Combine into a dough. Use the dough to form balls the size of a walnut. Put them on a greased cookie sheet and bake them at 375 F until golden. About 15 minutes.
• At this point make the veil: heat the chocolate and sugar over a very gentle flame, stirring constantly, and when the mixture is smooth and creamy remove it from the fire. Stir in the vanilla extract, let it cool slightly, and ice the cookies. Dust the cookies with just a hint of cinnamon and they're ready.