Nonna Franca’s biscuits have been part of our celebrations for over forty years. Trouble is, nobody seems to remember who Nonna Franca was, or who she belonged to! I’m sure Nonna Franca is no longer with us, bless her soul, but at least her biscuits live on. If you can’t find chocolate icing sugar, make your own by mixing 160 g pure icing sugar with 20 g unsweetened, Dutch-process cocoa.
Method
- Preheat the oven to 180°C fan-forced and line two baking trays with baking paper.
- Beat the eggs and sugar with hand-held electric beaters until pale and creamy. Add the cream and continue beating to combine, then add the cocoa, melted butter and spices and beat until combined. Using a wooden spoon, fold in the nuts, then the flours, to form a soft dough.
- Take teaspoonfuls of the dough and roll into balls, then place them on the prepared trays at 3 cm intervals. Bake for 15–20 minutes, then remove from the oven and transfer to wire racks to cool completely.
- Place the chocolate icing sugar in a bowl and gradually add water, a teaspoonful at a time, stirring until thick but pourable (you’ll need about 1 tablespoon water in total).
- Dip the top of each biscuit into the icing and return it to the wire rack for the icing to set.
- These biscuits will keep stored in an airtight container for up to 2 weeks.
Makes about 60
2 × 70 g eggs
Mangia! Mangia! Gatherings
