Welcome to a little taste of Italy with this recipe for homemade Nascondini! These iconic cookies are a breakfast staple in Italy, beloved by children and adults alike for dunking in milk or coffee. The name 'Nascondini' translates to 'hide-and-seek,' a playful nod to the rich chocolate filling hidden within a crumbly, buttery shortbread exterior. This recipe will show you how to create that beautiful two-tone effect and achieve the perfect balance of flavors, bringing an authentic Italian café experience right into your home.
Nascondini — Italian chocolate-filled cookies
Ingredients for Nascondini — Italian Chocolate-Filled Cookies
- 140 g butter, chilled
- 1 large egg
- 280 g all-purpose flour
- 70 g caster sugar
- 1 teaspoon vanilla extract
- 30 g dark chocolate
- 1 tablespoon unsweetened cocoa powder
- Powdered sugar, for dusting
- A pinch of salt
How to Make Nascondini — Italian Chocolate-Filled Cookies
Let’s make the dough. Measure the all-purpose flour, add the caster sugar, and a pinch of salt. If you are using vanilla sugar or vanillin, add it at this stage.
Measure out the all-purpose flour.
Dice the chilled butter.
Make a well in the buttery crumbs and crack a large egg into it.
Dice the chilled butter, add it to the dry ingredients, and rub it in until you have a crumbly mixture. You can make the cookie dough quickly in a food processor; do whatever is most convenient for you.
Make a well in the buttery crumbs and crack in a large egg. Add the vanilla extract along with the egg.
Quickly knead the dough.
Quickly knead the dough. If it seems too dry, you can add a tablespoon of ice-cold water, but no more! Divide the finished dough into two parts, with one part being about 30 g larger than the other.
Add unsweetened cocoa powder to the remaining dough.
Add the melted chocolate to the dough and cocoa.
Roll out the plain dough on a board into a sheet no more than 3 millimeters thick.
Refrigerate the plain dough for 30 minutes. To the remaining dough, add the unsweetened cocoa powder.
Melt the dark chocolate in a double boiler (or water bath) and let it cool. Add the cooled melted chocolate to the dough with cocoa, mix well, and refrigerate the dark dough for 20-30 minutes.
Roll out the chilled plain dough on a board into a sheet no more than 3 millimeters thick. The sheet should be approximately 20×35 cm.
Place the chocolate logs on the rolled-out sheet, about 10 centimeters apart.
Take the chocolate dough out of the refrigerator and divide it into two parts. Roll each part into a log about one centimeter thick. Place the logs on the rolled-out sheet, about 10 centimeters apart from each other.
Cut the dough lengthwise into equal parts.
Wrap the chocolate dough with the plain dough and roll them into logs again.
Cut into cookies 4 centimeters long.
Cut the dough lengthwise into equal parts.
Wrap the chocolate dough with the plain dough, and roll them into logs again, ensuring they are of uniform thickness along their entire length.
Cut the logs into 4-centimeter-long cookies.
Make shallow grooves on the plain dough with a fork.
Run a fork over the outer side to create shallow grooves on the plain dough.
Place the cookies on a baking sheet lined with silicone baking paper.
Bake for 12-14 minutes until light golden brown.
Dust with powdered sugar directly on the baking sheet.
Place the cookies on a baking sheet lined with parchment paper. Since there is no leavening agent in the dough, you can place the cookies close to each other, but not touching.
Preheat the oven to 180°C (350°F). Place the baking sheet in the preheated oven and bake for 12-14 minutes, until light golden brown.
Dust with powdered sugar directly on the baking sheet while they are still warm.
Transfer the Italian chocolate cookies to a wire rack to cool.
Transfer the Italian chocolate cookies to a wire rack to cool completely. Store in an airtight tin or glass jar.
The perfect cookie to go with your favorite cup of coffee. Enjoy!
There you have it—your very own batch of beautiful and delicious Nascondini! We hope you enjoy the delightful contrast between the simple, sweet vanilla dough and the rich chocolate core. These cookies are perfect for a quiet morning coffee, an afternoon treat, or sharing with loved ones. For a little twist, you could add finely chopped hazelnuts to the chocolate dough for extra crunch. Store them in an airtight container, and they'll bring a smile to your face for days to come. Happy baking!
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