Description
Italian Chocolate Toto Cookies, also known as Tetù or Tatulini, are soft, cake-like chocolate cookies flavored with warm spices and often coated in a sweet glaze. These Sicilian Christmas cookies are rich, slightly chewy, and perfect for holiday gatherings. Their festive appearance, especially when topped with colorful sprinkles, makes them a standout on any cookie tray.
Ingredients
Units
Scale
For the Cookies:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped walnuts or almonds (optional)
- 1/4 cup mini chocolate chips (optional)
For the Glaze:
- 2 cups powdered sugar
- 4–5 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
- Colorful nonpareils or sprinkles (optional, for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, cinnamon, cloves, nutmeg, and salt until well combined.
- Combine wet ingredients: In another bowl, whisk the melted butter, eggs, milk, and vanilla extract until smooth.
- Form the dough: Gradually add the wet mixture to the dry ingredients, stirring until a soft, slightly sticky dough forms. Fold in the chopped nuts and chocolate chips, if using.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into small balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 12–15 minutes, or until the cookies are set but still soft. They should be slightly firm on the outside and tender inside.
- Cool: Transfer the cookies to a wire rack to cool completely before glazing.
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable but thick enough to coat the cookies.
- Glaze the cookies: Dip the tops of each cookie into the glaze, allowing the excess to drip off. Place them back on the wire rack.
- Decorate: While the glaze is still wet, sprinkle with colorful nonpareils or sprinkles for a festive touch.
- Set and serve: Let the glaze set completely before serving or storing.
Notes
- Flavor Variations: Add a splash of espresso or Marsala wine for extra depth. Orange or lemon zest can also brighten the flavor.
- Texture Tips: The dough should be soft but not overly sticky. If needed, add a bit more flour to handle easily.
- Storage: Store in an airtight container at room temperature for up to 1 week. The flavors develop even more after a day or two!