Raffaella's Cookies

It seems like ages since I last posted any food photos. I've been really busy the past few weekends so I haven't had any time to bake and it's been noticed at work. Muttering has been heard. I managed to find some time this past weekend and baked up a storm.

No matter how busy I've been, I've made a batch of these delicious cookies every week for the past month or so. I was given this recipe by a kind Italian lady called Raffaella. The first time I made them, they came out like bullets. Her recipe was very specific and my dodgy scales couldn't quite manage a precise measurement like 30 grams. I promptly went out and bought a fancy set of digital scales.

I can't help myself so I'm still working on perfecting the recipe. I've tried using icing sugar/I've added some cornflour/reduced the quantity of dry ingredients and in the end, I think Raffaella's version is the best.

Raffaella sandwiches her cookies with dark chocolate but I haven't convinced myself that chocolate icing wouldn't be a better option. With that in mind I have iced half the cookies and used dark chocolate for the rest and will do a taste test.

I'll let you know next week which cookie is the winner. I'll be back on Wednesday,

Bye for now,


Edit - I forgot to let you know the winner. The plain dark chocolate filling is the best. I use a 45% cocoa content dark chocolate like Club or Old Gold for the filling. 70% cocoa is way too intense and not sweet enough to be used as a filling. I also coat both cookies before sandwiching them together so you get a double chocolate hit.


  1. Just stumbled upon your blog... your photos are so lovely! And these cookies look delightful.

  2. Anonymous2:20 pm

    Hi Jillian,
    I was wondering if you would be kind enough to share the recipe here? thanks in advance :-)

  3. Thanks for the compliments on my photos and the cookies. They are very more'ish I have to say.

    Unfortunately I didn't think to ask Raffaella for permission to publish her recipe when she gave it to me. Without her permission, I'm afraid I can't post her recipe. I'm sure you understand why,




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