Monacini cookies are a staple of Italian Pasticceria. The light and delicious Monacini are dolcetti composed of two soft round cookies filled with apricot jam and dunked on one side in dark chocolate. We especially the cookies in the morning with a good cup of coffee or as an afternoon snack.
We also think that they would make an excellent cookie to include in your holiday cookie baking routine, thought we’re unsure whether they’d be considered traditional Christmas cookies or not.
Monacini
Prep time
Cook time
Total time
Cook: Vince from Scordo
Serves: 20
Ingredients
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 packet of yeast
- Apricot jam
- Dark chocolate
- 100 grames of sugar
- 130 grams of softened margarine
- 2 eggs
- 300 grams of flour, 00 designation if you can locate it
- 1 pinch of salt
Process
- Incorproate the butter, pinch of salt, eggs and sugar. Thereafter, add the flour, milk, vanilla and yeast. Mix well and let stand at least one hour in the refrigerator.
- Put the mixture in a pastry bag and form shape on a baking sheet covered with parchment paper; the cookie thickness should be about 1 inch. Bake in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, until golden brown. After removing from oven, let rest until completely cooled.
- Once cooled, proceed with the filling one side of the cookie with apricot and joining the two cookie. Melt the chocolate in a double boiler and dip ½ the cookie in chocolate, per the photo.
- The recipe will make about 20 cookies.
I was going to make these for Christmas Eve but the .42 cups of sugar and the .54 cups of margarine thru me off. Also, margarine instead of butter? I don’t think I’ll risk it but they do look yummy.
Hi Denise,
You should try the recipe. The recipe is based on an Italian recipe hence the exact measurements/conversions. You can use butter instead of margarine if you’d like. Good luck if you try it.
Just found your blog when I was googling zeppole. Wanted to compare some recipes to my mom’s. Great blog.
Did you use yeast or baking powder here?
Hi, I’d like to make these. Are you sure they require a packet of yeast and not a packet of “lievito”- the italian packing powder? Yeast to me does not make sense, please confirm as they look delicious!