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Naples Copper Recipe of of 17-10-2016 [Updated on 29-08-2018]
The Rame di Napoli are delicious cocoa biscuits covered with a glaze of dark chocolate. Typical of Sicilian pastry, especially of the city of Catania, the copper of Naples they are prepared with a mixture of flour, sugar, butter and bitter cocoa, the sweets are then glazed with chocolate and covered with pistachio grains.
There original recipe involves the addition of orange jam inside the dough I added it before moving on to the chocolate coating, but there is also a variant that includes a layer of Nutella. These sweets are traditionally prepared in Sicily for the feast of All Saints and give good children as a gift from deceased relatives.
I know, you are wondering why they are typical sweets of Catania if they are called "di Napoli"! There is no definite information on the origin of the name, but reading on the internet I found three hypotheses to explain the question: the first is that the inventor of the recipe was a pastry chef from Naples; the second says it was a tribute from Sicily to the city of Naples (during the Kingdom of the Two Sicilies); finally the third hypothesis, which seems to be the most popular, argues that the copper of Naples were created after the introduction of a new coin, precisely forged in copper, introduced with the union of the kingdom of Naples and that of Sicily. The people of Catania therefore thought of creating a dessert that would reproduce this coin in honor of the new kingdom.
In any case, whether it is a pastry chef, a gift or a coin, not giving in to the temptation to eat the copper of Naples is really impossible! Happy Monday to those who pass by here: *
How to make the copper of Naples
In a bowl put the flour, sugar, bitter cocoa, and mix.
Then add honey, diced butter, grated orange peel, chopped cloves, cinnamon and ammonia. Also add the milk.
Knead the dough until the mixture is homogeneous. It should be soft and a little sticky.
Shape the dough into balls and arrange them well apart on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 180 ° C for about 20 minutes.
Remove from the oven and allow to cool completely. Then brush with the orange marmalade.
Meanwhile, prepare the glaze by melting the chocolate and butter in a double boiler. Mix carefully.
Glaze the copper of Naples by dipping the top of the cake directly in the chocolate.
At this point sprinkle with the chopped pistachios and let the glaze dry well.
The coppers of Naples are ready to be tasted.