Writer Libby Margolis-Pineo took us on a virtual, delicious tour through some beautiful parts of Italy to taste chocolate. You can read that article, here. She also snagged two recipes for authentic Italian desserts to share with Real Food Traveler readers! Both are straightforward enough for you to be able to make at home.

Dark Chocolate Bark d’Italia

Roasted nuts and seeds combine with dark chocolate for a molto Italiano treat. The antioxidants in dark chocolate are so good for you! This homemade, Italian-style chocolate bark can be made in infinite variations, with hazelnuts, pecans, walnuts or pistachios; dried fruits like cranberries or cherries; sunflower or pumpkin seeds. Seasonal, festive touches like pomegranate seeds or dried cherries — whatever what you crave. 

Ingredients:

14 oz. high quality dark chocolate, 65-70% cacao

1 cup almonds, roasted

¾ cup seeds (pumpkin or sunflower), roasted

Method: 

Line a large baking sheet with parchment paper.

Preheat oven to 350°C.

Spread the nuts and seeds in a single layer and roast for 6-8 minutes, shaking pan occasionally to release the oils and add flavor.

Cool and chop — not too small.

Break dark chocolate into pieces and place in a heatproof bowl over a pot of simmering water. When chocolate is almost melted, remove from heat and stir to finish.

Microwave: Heat at 20-second intervals, stirring at each pause.

Stir room-temperature nuts and seeds (and/or dried fruit) into melted chocolate.

Spread mixture evenly on your parchment-lined baking sheet, ½ inch thick or less. Caution: Work fast — the chocolate firms up quickly.

Refrigerate to set, 8-10 minutes.

Store in an airtight container in a cool dry place.

Two kinds of chocolate bark. Photo by Elizabeth Margolis-Pineo.

Ricciarelli Almond Cookies a la Siena

Ingredients:

2 egg whites

Dash of lemon juice

2-1/4 cups almond flour

1-3/4 cups confectioner’s sugar

Pinch of salt

1/4 tsp baking powder

1 tsp orange zest

1 TBS almond extract

1 tsp vanilla extract

1/2 cup confectioner’s sugar for coating cookies

Method:

Whip egg whites and lemon juice until stiff peaks form.

Sift together the following dry ingredients, taking note of the amounts: 2-1/4 cups almond flour, 1-3/4 cups powdered sugar, Pinch of salt, 1/4 teaspoon baking powder.

Fold that mixture into egg whites.

Add orange zest, vanilla and almond extracts.

Lightly fold until combined.

Roll dough into balls, then in powdered sugar. Slightly flatten them into ovals and arrange on baking sheet — not too close.

Let sit at room temperature for 1 hour until the tops have dried; crack the “shell” by gently squeezing the cookies.

Line a baking sheet with parchment.

Preheat oven to 300° and bake for 20 minutes.

Cool and store in airtight container.

Almond cookies are a favorite in Italy. Photo provided by Elizabeth Margolis-Pineo.

Hungry for more? Want to make even more authentic Italian desserts? Libby provided Real Food Traveler readers with this recipe for Sicilian Chocolate Cake. Thirsty? Enjoy some limoncello!

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