Chocolate Italian Cookies (Figgy Pudding)

 

Chocolate Italian Cookies (Figgy Pudding)

Makes 48 Italian Chocolate Cookies

 

Things you'll need

Ingredients
  • 2 1/3 cups flour
  • 1/3 cup cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon espresso powder
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup medium chopped almonds
  • 1 cup mini chocolate chips
Decoration
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Food color: red and green

Let's get started!

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, cloves and espresso powder.
  3. In a large bowl, using the hand mixer, beat together eggs until frothy. It should take 1-2 minutes.
  4. Slowly add sugar while mixing, beat mixture until pale and thick, about 2-3 minutes.
  5. Slowly drizzle the olive oil unto the egg mixture, then drizzle in the milk and vanilla. Mix until completely combined.
  6. Using a wooden spoon, add the flour mixture in two additions. Mix until combined.
  7. Fold in the almonds and chocolate chips. 
  8. Cover the dough with plastic wrap and let dough rest at room temperature for 20 minutes.
  9. Scoop rounded tablespoons of dough onto a parchment lined baking sheet and roll into balls. 
  10. Bake for 10-12 minutes and let cool completely. 

Time to Decorate!

  1. Icing: In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Mix until completely combined. 
  2. In two small mixing bowls, color a small amount of icing green and red. 
  3. Leaves: Using the green royal icing fitted with a #352 leaf tip, pipe small leaves onto parchment paper and let dry 1 hour. 
  4. Berries: Using the red royal icing fitted with a #2 round tip, pipe small berries onto parchment paper and let dry 1 hour. 
  5. Using the white royal icing in a piping bag, pipe the icing on top of each cookie and place 2 royal icing green leaves and 3 red berries on top. 
  6. Let the icing harden at room temperature for 30 minutes.

 

 

 

 

Written By Rosanna Pansino

Rosanna Pansino Merch