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 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. But I had no idea what they were called and unfortunately was not able to obtain the recipe from my aunt.
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.
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!
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!
Step by Step Instructions
The following are step by step explanations with images but you'll find the complete printable recipe at the end of this post.
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.
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. 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. 
Place the cookies on the wire rack to set. Allow the glaze to harden completely before transferring to an air tight container for storage.
Check out my web story with step by step instructions here!
Recipe Notes
Substitutions and Variations:
- The walnuts may be substituted with almonds, either ground or finely chopped.
- A teaspoon 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.
Storage:
- Store cookies in a well sealed container separating layers of cookies with parchment or wax paper to prevent them from sticking together.
- These cookies can be frozen up to 3 months.
No matter which occasion you choose to serve these tetù cookies, the rich spice and chocolatey flavor of these cookies will no doubt be loved by all! If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Here are a few more Italian cookie recipes for you to try!
- Chewy Amaretti Cookies
- Cuccidati - Sicilian Fig Cookies
- Easy Pignoli Cookies
- Soft and Chewy Lemon Almond Cookies
- Easy Anise Biscotti Recipe
- Biscotti di San Martino
- 3-Ingredient Hazelnut Cookies
- Italian Nut and Jam Rolled Cookies
- Genovesi Ericine
- Pistachio Amaretti
- Italian Pizzelle Cookies
- Italian Orange Juice Cookies
- Classic Almond Biscotti with Variations
- Raspberry Almond Thumbprint Cookies
- Soft Pumpkin Cookies with Almond Flour
- Italian Lemon Glazed 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.
Antoinette
Thank you for sharing such a fantastic recipe. All I changed was put 1/4 cocoa instead of 1/3. Love the warmth and earthiness of spices, if that makes sense LOL, I’ve never tasted such a combination, what a burst of flavor, can’t stop raving about your recipe!!!
THANKYOU!
Nadia
Hello Antoinette, yes that totally makes sense to me! I'm glad that you personalized the recipe to suit your taste and that you enjoyed these cookies. Thanks for letting me know!
Gina Dolce
Tasted just like my Siclian dialect nonna made. I did add 2tbs spoons of expresso like she always did.
Nadia
Hi Gina, I'm so glad to hear that. And I love your idea of adding espresso coffee powder, I think I will definitely have to try that! Thank you for your comment!
Vicki
I just looked at my Nonna’s recipe and it is almost identical. The only difference is there is no orange zest The other thing is her recipe is tripled. That’s because all the aunts got together and made them so all of the family got some. Do you have a recipe for the sesame cookies?
Nadia
Hi Vicki, I have come across so many variations of this delicious recipe and I'm sure all are tasty! I do indeed have a recipe of for biscotti Regina also known as sesame seed cookies. You can find that here: https://www.mangiabedda.com/biscotti-regina-sicilian-sesame-seed-cookies/. Hope you enjoy them!
Tracey Maggio
Hi, can't wait to make these. Just wondering if I could use mixer for it all?
Nadia
Hello Tracey, I would not advise it. The dough for these cookies is rather thick and not a thin batter. I fear they would be overmixed in a food processor and not turn out with the correct texture. Hope this helps!
Donna
Did you add expresso powder to dough or glaze? Or both?
Isabelle
Would I be able to add raisins to this without altering the recipe?
Nadia
Hello Isabelle, I know that some people add raisins to this recipe however I have not tried this myself. I suggest if you'd like to try, perhaps start with a small amount of raisins and see how the texture is, then perhaps adjust if needed. Hope this helps! Or perhaps another reader can chime in if they have added raisins to theirs? Thanks!
Denise
These are really good! I thought the method of mixing a bit unusual, but followed the directions, and the cookies came out great. I will make this easy recipe again.
Nadia
Hi Denise, so glad you enjoyed them, thanks for sharing!
Carolyn Daniele
Really easy and very tasty. I made 21 cookies even though it said it made 30. Because they were bigger, I thought the 15 min. cooking would be fine, but I took them out as 12 min and they were dry. Just have to watch the end time so as not to over cook them. Otherwise very good.
Nadia
So glad you enjoyed them! Of course each oven is different so you may have to adjust the baking time accordingly. Thank you for your comment!
Anna
These are amazing
Nadia
I’m so glad you enjoyed them!
Sallie Stephens
This was a new recipe for me and out of all the cookies I made this year for Christmas, my very
favorite! I love the combination of spices and cocoa. I added a bit of espresso powder to the glaze and it was delicious. These will definitely be added to my cookie repertoire. Thank you for sharing!
Nadia
I’m so glad to hear you enjoyed them Sallie! And I love your idea of adding espresso powder to the glaze, sounds like a must try!
Olivia
My family had always just called these chocolate pepper cookies, so it's so cool to hear the original name and find another variation of the recipe - texted my parents right away!
Can I ask where you found the translation "for you and for me"? My dad (the head cookie maker haha) hadn't heard it before, and I was trying to find it online
Thank you!
Nadia
Hello Olivia, there are so many variations as well as names for this cookie and this one most resembles the ones I remember. I found this translation in various Italian posts about these cookies, I also did not know what the name referred to. Enjoy!
Nanette
Hi Nadia,
Just like everyone else these have been a staple in our home. Maybe your aunt made them a little more like ours. Our recipe doesn’t use orange zest but rather Italian coffee, cream of tarter, apple sauce and chopped raisins. I like anise in my frosting.
Nadia
Hi Nanette, it's amazing how many variations there are to this classic cookie! I'd love to try a variation with coffee as you mentioned, sounds delicious! Thanks for sharing!
Stephanie
I grew up knowing these as chocolate balls that we always made at Christmas. We actually dusted them with powder sugar instead of icing them.
Nadia
Hi Stephanie, they are known by so many ways for sure. And I'm sure they're just as tasty with a sprinkle of powdered sugar, actually I think I would like this method as I don't like my desserts too sweet. Thanks for sharing!
Susan
My grandmother was Sicilian and she made a variation of these cookies. She always called them chocolate black pepper cookies. I recently made them and they turned out great, but I didn’t put in enough pepper. I love them when they have more pepper. My cousins also made them for Christmas and sent me some. Couldn’t stop eating them.
Nadia
Hi Susan, I have heard of the version made with black pepper but I have not yet tried it. I am definitely intrigued as to what they must taste like! Do you have a specific amount of pepper that you add? I will definitely try this next time. Thanks!
Susan
I have the recipe if you’d like it. For 4 cups of flour I think you would use about 1 1/2 tablespoons of pepper. They are like a spice cookie with a kick! Oh so good!
I have the recipe if anyone would like it.
Nadia
Hi Susan, thanks for giving me the amount. I will try it! Thank you!
Paula
Susan, just read your note, can you send me your recipe fir the pepper spice cookies?
Crombiepd@yahoo.com
Nadia
Hi Paula, I will post your message for Susan!
Andrea Ceccato
Hi Susan
Would you kindly send me your recipe for the chocolate black pepper cookies please. They sound amazing.
Andrea
From Australia
Cerise
Sounds delicious! Could you share the pepper recipe with me please?
Nadia
Hello Cerise, although I have not tried the recipe myself with black pepper a reader recently shared that she added 1/4 cup tsp black pepper to this recipe and she enjoyed it!
Elly
If you would, please send me a copy of ur recipe.
Thank u!
Nadia
Here it is! https://www.mangiabedda.com/tetu-sicilian-chocolate-spice-cookies/
Andrea Ceccato
Hi, just looking at making these biscuits but don’t quite understand 1/4 cup butter + 3 tablespoons. At first I thought the 3 tablespoons was for the glaze but it’s not used there. I will add it to the mixture with the 1/4 cup butter and hope that’s correct. Just an unusual way to list an amount.
Nadia
Hello Andrea, yes it may seem odd however the amount of butter is correct, so it's just a little bit under 1/2 cup of butter. Hope this helps!
Michele
Thanks very much for the excellent recipe Nadia! I am glad that I doubled the recipe - my family is pleased too 🙂 It is now going to be part of my holiday baking that I make for gifts. All the best for a happy and healthy New Year!
Nadia
Hello Michele, so glad to hear you enjoyed these cookies. They definitely make good gifts for Christmas. All the best to you too and thanks for your comment!
Michele
Thanks very much for your good wishes Nadia, and my pleasure!
Aimee
My husband is Italian and I inherited his mom's recipe box (1st generation American). He said Christmas "Toto's" are a family tradition and I've been trying to make the "right" for years. I love the different variations I'm finding online and am excited to add your recipe to the Toto file.
Nadia
Hi Aimee, what an honor to inherit that recipe box. Cherish it always! I hope my recipe lives up to your husband's expectations of these cookies. Thanks for your comment!
Regina
Hi! I have a few questions. My cookies keep coming out little flattened not round like yours... but my baking power is good... Please help. I did use 1 tbsp orange extract instead of orange peel as that is what my family normally does. They also add one teaspoon of vanilla. Would that change anything? I added a tiny bit less milk to compensate. I am going to try it with the zest I just don't have any oranges at the moment.
Thank you for your time.
Nadia
Hello Regina, of course it's hard to say since I can't see your dough. However when I was testing this recipe I noticed that the cookies turned out more flat when my dough was too soft. It is a rather dense dough and rolls out easily into balls. Perhaps adding the extract and the vanilla made the dough softer and that affected the texture in my opinion. Let me know how your next attempt turned out. Thanks!
Ines
Can these be made in a vanilla or non chocolate version? I don't eat chocolate.
Nadia
Hello Ines, I have come across versions that don't add any cocoa powder but only some vanilla to flavor them. I have not tried them myself however if you omit the cocoa powder you may have to add more of the other dry ingredients to compensate, perhaps more flour? If you experiment with this variation please do let me know how they turn out. Thanks for your question!
Patti Cangelosi-Williams
Loved this recipe; this is one of my favorite holiday cookies. My sisters and I never really know how to spell it, but we always pronounced it at "Tho Tho".
Patti Cangelosi-Williams
Nadia
Hi Patty, I am so enjoying hearing about all the different ways these cookies are called! And the spelling also varies greatly. No matter what you call them they are delicious and a great addition to any holiday cookie tray. Enjoy!
Chris
Yes! My MIL made them & we always called them “tho tho”…
I made them Sunday as a surprise for hubby…it was a tough dough to make…by hand…but, the look on his face when he saw the dough…priceless! He had mentioned them last week…just reminiscing…but…there it was…💙🎁
Nadia
Hello Chris, there are endless ways of calling these cookies. I should compile the list, it would be so interesting! I'm glad your hubby enjoyed them, thanks for sharing! Happy holidays to you!
tom
Excellent, these are very similar to mostaccioli that our neighbor gives us at Christmas. BTW I don't see the baking temperature in the printed version.
Nadia
Hi Tom, you're right they are very similar to mostaccioli cookies. And thanks for the heads up about the baking temperature, no matter how many times I proof read something always manages to slip by me but it's now corrected. Enjoy!
Ann
I just baked these preparing for Holiday gatherings. They are flavorful and turned out great. Easy recipe to follow. Thank you foe bringing back memories!
Nadia
Hi Ann, so glad yo hear you enjoyed them. You certainly have a head start on holiday baking this year, good for you! Thanks for your feedback and all the best to you!
Rosa Rizk
Thank you for the new recipe, I’ll make it for Christmas 2020 and keep you posted
Thank you
Nadia
Hi Rosa, you are very welcome. I hope you enjoy them this Christmas!
Catherine
I’m making these tomorrow in honor of All Saints Day to remember our deceased loved ones. I asked my husband, who is from upstate New York, if he remembered these by saying round chocolate cookies. His reply was, with nuts, right? He says they were baked for Christmas. His grandparents were raised in Canicatti. Very excited to try these!
Nadia
Hello Catherine, I'm so glad to hear this is the recipe that your husband recalled. In fact there are many versions of it and not all of them have nuts in them. Hope you enjoy them!
Patty
I have been looking for this for years!! Thanks so much. I remember making these with my aunt, so thanks again
Nadia
Hello Patty, I'm so glad to hear this is the recipe you were looking for! I hope that it is similar to what your aunt made. Enjoy!
Anna Bucciarelli
These cookies look wonderful and I will definitely be baking them for the holidays this year. Of all the baking that mama did and I now do, chocolate cookies have never been made (except for my making Toll lHouse chocolate chip cookies for my children of course). I don't know why, chocolate cookies simply have never been on the menu. That said, mama 'invented' a cookie, kinda like a ravioli, that she filed with chocolate, pureed chestnuts, and I forget what spices or flavorings. As you are aware, getting a recipe from our mamas is near impossible and this is one I have never been able to duplicate. Nadia, I implore you, if you come across a similar filled cookie as I describe, I hope you will offer it to us. Thanks again for another super recipe - wishing you happy holidays ahead. Keep safe!
Nadia
Hello Anna, as always it's so nice to hear from you! It's not in our habit to make chocolate cookies either to be honest with you. However, these cookies that my aunt made have always been a favorite of mine! Your mom's chestnut filled ravioli sounds absolutely amazing, in fact it's something I've been wanting to try as well! In fact I may work on it, thanks for reminding me of this idea! Thanks Anna and stay well!
Anna Bucciarelli
Nadia, I have been receiving a cookie recipe a day during December from the N.Y.Times to which I subscribe and today's cookie (12/20) was a chocolate spice cookie similar to this one but introduces cherries or cranberries. The spices are the same at yours but it is a far more complicated recipe with way to many steps - I deleted it and will be making yours this week during my Christmas baking marathon. I only hope I hold up this year as I am really beginning to feel my age more each day and need to continually take breaks from even the easiest and smallest tasks. But ... Italian cookies are a must and will get done!
Nadia
Hello Anna, I'm glad to hear you'll be trying this recipe out. Do let me know how they turn out. I know that you are the same age as my dear mother and if you're anything like her you will bake these cookies, take a break and bake several more. My mom has more energy than all of us put together, I don't know how she does it but I'm grateful! So dear Anna, thank you for your continued support, your kind words and for all the lovely stories you share with me. I look forward to them. Wishing you and yours a very Merry Christmas and more importantly, lots of health for the New Year!