Ingredients
3 1/2 cups flour
1/4 cup unsweetened chocolate, grated
3/4 cup sugar
3/4 cup chocolate chips
1 cup mosto cotto
1/2 tablespoon baking powder
3/4 teaspoon cinnamon
2 large eggs, beaten
1 teaspoon Sambuca
1/4 cup vegetable oil
1/2 cup raisins
1/4 cup finely chopped candied citron
finely grated zest of 1 medium orange
8 cups walnuts, coarsely chopped
Equipment needed
2 baking sheets
parchment paper
Directions
Preheat the oven to 400 degrees F.
Line baking sheets with parchment paper.
In a double boiler melt the unsweetened chocolate, chocolate chips and sugar, stirring constantly, until it is nice and smooth.
In a separate bowl mix the flour, baking powder and cinnamon together. Keep aside.
Using an electric beater beat eggs, vino cotto, Sambuca and vegetable oil together.
Using a wooden spoon, mix flour mixture with egg mixture.
Add the chocolate mixture and work into a thick dough (If the dough is too soft and sticky add a touch more flour; if it is too dry, add a touch more vegetable oil.).
Add the orange zest and candied citron and mix well.
Add the raisins and mix well.
Add the chopped walnuts and mix well.
Take about a tablespoon of the dough and place on a baking sheet lined with parchment paper.
Continue processing the dough, leaving ample space between the cookies as they will expand while baking.
Bake until done -- about 18 to 25 minutes.
Cool.
Store in appropriate container.
Notes
"Scarponi" means big shoe or boot. Perhaps this chocolate cookie is considered so heavy and flavorful that it is called after a boot, but that's just speculation. Comments and photo: Mary Melfi |
