Tetù or Sicilian Chocolate Spice Cookies are rich, dense chocolate cookies flavored with cinnamon, cloves, nutmeg and orange zest. Tetù are traditionally prepared on All Saint's Day (November 1st) in Sicily or during the Christmas holidays in North America.
This is another one of those many Italian cookie recipes that I am finally able to put a name on. I have enjoyed these chocolate spice cookies as made by my aunt ever since I could remember, and they have been on my to do list for a long time.
I recently came across of a photo of them on social media and learned of the name 'tetù'. So I reached out to a trustworthy contact of mine in Sicily who shared his recipe with me (grazie Salvatore!).
However I noticed that they were not quite the same. I'm quite sure my aunt added chopped nuts to her cookies. After further investigation and lots of recipe testing of my own I came up with this version which, in my opinion, most resembles the cookie I've enjoyed for years.
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What does tetù mean?
Firstly I learned that these cookies are called by many names depending on where they are made in Sicily. They can be referred to as tetù, toto, or even tutu. This term apparently means 'for you and for me' or 'one for you and one for me'.
Furthermore, here in North America they are also called Italian meatball cookies which is not hard to understand when you look at their shape and color!
Tetù Cookie Variations:
Like most other recipes, these cookies vary from one part of Sicily to the next. Here's what I learned!
- Traditionally ammonia or ammonium carbonate was added as a leavening agent. This is before baking powder was widely available. I used ammonia to make Sicilian Easter Cookies with Eggs and liked the result. The cookies puff up beautifully, have a crisp exterior and soft crumb on the inside. The baking powder in this recipe may be substituted with an equal amount of ammonia if you'd like to give it a try.
- In Sicily strutto or lard is the fat typically used for baking. I substituted butter in my recipe.
- Some recipes add nuts such as almonds or walnuts while others don't. The nuts can be finely ground or roughly chopped.
- Some add cocoa while other cookies are white.
- Spices vary from cinnamon to cloves or nutmeg or a of combination of 2 of these spices.
- They are all glazed but the glaze can be white (flavored with lemon or vanilla) or a chocolate glaze with cocoa added.
- Some add lemon zest or juice, others use orange and some use neither.
- And, the shape can be round or elongated.
Quite frankly it's dizzying to think of all the possible variations! However, as I mentioned above, the recipe I'm sharing is my interpretation of my aunt's cookies.
What holiday is traditionally associated with Tetù?
Here in North America these cookies are often associated with the Christmas holidays and are sometimes topped with candy sprinkles. However, in Sicily tetù are traditionally prepared on November 1st. This is All Saint's Day, the day in which to honor the memory of deceased relatives.
So now that I've shared all that I have learned about tetù, let's get to this recipe!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
In a large bowl sift together all-purpose flour; sugar, unsweetened cocoa powder; cinnamon; cloves; nutmeg; baking powder and a pinch of salt (1). Add cubed butter (at room temperature) (2) and use your fingers, a pastry cutter or even your electric mixer, if you prefer, to cut the butter into the flour (3). Stir in finely chopped walnuts and orange zest (4).
Make a well in the center of the mixture and add a beaten egg (5), stir into the flour. Stir in the milk and shape into a dough (6). Add extra milk, as needed, to form a dough that holds together. The dough will be quite firm and slightly sticky (7).
Scoop pieces of dough using a cookie scoop for even sizing (I used a 1 tablespoon sized scoop) and roll into a ball. Place on a baking sheet coated with cooking spray or parchment paper if it is not a non stick pan (8).
They do not have to be placed too far apart as they don't spread much during baking. Bake in a preheated 350 degree F oven for 18-20 minutes. Transfer to a wire rack to cool while you prepare the glaze (9).
In a medium sized bowl whisk powdered sugar and milk until you have a glaze of desired consistency. I prefer mine on the thin side (10). Dip the tops of each cookie in the glaze allowing the excess to drip off. Alternately, you may use a pastry brush to apply the glaze (11).
Place the cookies on the wire rack to set (12). Allow the glaze to harden completely before transferring to an air tight container for storage.
Tetù Recipe FAQs
-The walnuts may be substituted with almonds, either ground or finely chopped.
-A tsp. of vanilla extract can be added to this recipe.
-If you're not a huge fan of cloves, as I am, simply eliminate this spice.
-For a more festive looking cookie, top the glaze with a few colored candy sprinkles.
Store cookies in a well sealed container separating layers of cookies with parchment or wax paper to prevent them from sticking together.
Freeze in an airtight container for up to 3 months. Defrost at room temperature.
More Italian cookie recipes for you to try!
Tetù (Sicilian Chocolate Spice Cookies)
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 ½ teaspoon baking powder
- pinch of salt
- ¼ cup plus 3 tablespoon unsalted butter at room temperature
- ½ cup walnuts finely chopped
- zest of 1 orange
- 1 large egg lightly beaten
- ½ cup milk or more as needed
For the glaze
- ½ cup powdered sugar
- 3 teaspoon milk
Instructions
- Preheat oven to 350 degrees F. In a large bowl sift together all-purpose flour; sugar, unsweetened cocoa powder; cinnamon; cloves; nutmeg; baking powder and a pinch of salt.
- Add cubed butter (at room temperature) and use your fingers, a pastry cutter or even your electric mixer, if you prefer, to cut the butter into the flour.
- Stir in finely chopped walnuts and orange zest.
- Make a well in the center of the mixture and add a beaten egg, stir into the flour. Stir in the milk and shape into a dough. Add extra milk, if necessary, to ensure that the dough holds together. The dough will be quite firm and slightly sticky. At this point, I prefer using my hands to gather the dough together and shape it into a ball.
- Scoop pieces of dough using a cookie scoop for even sizing (I used a 1 tablespoon sized scoop) and roll into a ball. Place on a baking sheet coated with cooking spray or parchment paper if it is not a non stick pan. They do not have to be placed too far apart as they don't spread much during baking.
- Bake for 18-20 minutes. Transfer to a wire rack to cool while you prepare the glaze.
To glaze
- In a medium sized bowl whisk powdered sugar and milk until you have a glaze of desired consistency. I prefer my glaze on the thin side. Dip the tops of each cookie in the glaze allowing the excess to drip off. Transfer to the wire rack to set. Alternately, you may use a pastry brush to apply the glaze.
- Once the glaze has hardened, store the cookies in an airtight container separating layers of cookies with wax or parchment paper to prevent them from sticking.
Notes
- The walnuts may be substituted with almonds.
- If you're not a huge fan of cloves, as I am, simply eliminate this spice.
- For a more festive looking cookie, top the glaze with a few colored candy sprinkles.
- Store cookies in a well sealed container separating layers of cookies with parchment or wax paper.
- These cookies can be frozen up to 3 months.
- Please note that the nutritional information provided is approximate and may vary according to ingredients used and portion size.
Anna
Hi Nadia, I came across this recipe and I am planning to try it this weekend. Can I freeze these cookies?
Nadia
Hello Anna, yes you can, I recall my aunt freezing them all the time. Hope you enjoy them!