Finally I can publish the recipe of the naples copper. And this time I also arrive in time for the Feast of the Dead, seen that these biscuits are a traditional Sicilian recipe, and to be precise Catania, typical of November 2. And not only I leave you the recipe, but also the step by step photos of the procedure. A few days ago I started to see the first countdowns in view of Christmas: for me it's a bit’ soon. But it's never too early to make some biscuits, Indeed, have a look at all my COOKIE RECIPES. Or at 18 EASY BISCUIT RECIPES FOR BREAKFAST, to do with your children.
The origins of the copper of Naples
That being said, surely you are wondering theThe meaning of this strange name, “naples copper”. The most accredited explanation has historical origins and precisely linked to the Kingdom of the Two Sicilies. These dark cookies, large and heavy would have been born taking inspiration from a copper alloy coin born after the unification of the Kingdom of Naples with that of Sicily. Like so many SICILIAN SWEET this recipe is linked to the thousand historical events and dominations that have alternated in Sicily.
What is certain is that, originally, they were not fine biscuits, because they were prepared with pastry leftovers. That is, with all those cookies, slices of cakes, Croissant, pastries that remained unsold at the end of the day. These leftovers were smoothied and were the basis of the biscuits. Today they are prepared with flour, but you can still add leftovers of shortbread or brioche to make everything tastier.
The essential ingredients
Indispensable chocolate and spices: lots of cinnamon, grated orange zest (or a piece of candied orange reduced to cream) and crushed cloves. Is’ it is also essential to lard, to obtain a soft texture that lasts a long time. Traditionally, instead of yeast, ammoniaca or cream of tartar. I still use them today, but if you prefer you can also use the common baking powder.
There are two different versions of the recipe, a puts a little’ by Orange Marmalade in the dough, one requires the jam to be brushed on the biscuits before glazing. I chose this last version, because inside the copper of Naples I put grated orange peel (Since we are in season). I then heated the jam and brushed the desserts as you see in the step by step. Then I glazed them with melted dark chocolate in a bain-marie with cocoa butter. Chopped pistachios to decorate and your Naples coppers are ready. Easy to prepare, without molds or rolling pins, and fragrant. The forming process is the same as you see in the VIDEO RECIPE of LEMON AND RICOTTA BISCUITS.
250 grams of double zero flour (00)
150 ml whole milk
100 grams caster sugar
70 grams of unsweetened cocoa powder
50 grams of lard
30 grams of orange honey or wildflower
10 grams of ammonia or cream of tartar (or baking powder)
grated rind of one organic Orange (or a piece of candied orange reduced to cream)
1/2 teaspoon ground cinnamon
4 cloves crushed and reduced to powder
a pinch of salt
50 grams of orange jam
150 grams of dark chocolate
50 grams of cocoa butter (the donkey)
bronte dop pistachio grains, to taste
The recipes of the copper of Naples is quite simple to make: the dough is prepared in 5 minutes, while the glaze only requires a little patience because you will have to glaze the sweets one by one.
Put the flour sifted with ammonia in a bowl (or cream of tartar or yeast), Add salt, grated rind of an orange (or a piece of candied orange reduced to cream), cinnamon, cloves crushed and reduced to powder (I pesto them with the meat beater) . Then add the bitter cocoa, honey, chopped lard and whole milk. Mix the mixture with a wooden spoon until the milk is absorbed, then knead by hand until you get a coarse dough. Finally, turn the dough over on the worktop: it will be slightly moist and sticky, but workable.
Knead gently until you get a smooth and homogeneous dough, although slightly sticky. With hands slightly wet, form balls all of the same weight (I made balls of 30 grams for medium-small biscuits), give the dough an ovoid and flattened shape and arrange them in a baking sheet lined with parchment paper. Place the biscuits well spaced in the pan.
Cook at 180 degrees static for 10 minutes: biscuits must rise, inflate both in width and height, have small cracks on the surface and remain very soft inside. Remove from oven and allow to cool completely. Heat the orange jam in a bain-marie and brush the Copper of Naples with jam.
Melt the chocolate with cocoa butter or butter in a bain-marie, and when you have obtained a shiny and fluid cream, dip each biscuit in the chocolate glaze to cover the top of the cake (the same part that you have already covered with jam). While the class is still soft, spread over the chopped pistachio. Let the coppers of Naples rest until the glaze hardens. Naples coppers keep perfectly for 4-5 days if stored in a cool, dry place. Bon appétit!