Affiliate Disclaimer: Some of these resources may contain affiliate links. If you use these links to buy something, we may earn a commission.

Some dishes bring you right back to childhood and these italian toto cookies are one of them for me! These spiced chocolate biscuits are traditionally baked for All Saints Day and my grandpa always used to bring them home for us grandchildren, and even to his children when they were younger.

So whenever my dad visits Sicily for Christmas holidays, I always ask him to bring me some and nothing beats that blend of cocoa, cinnamon and orange in my mouth! So let’s see how to make these toto italian cookies!

Table of Contents

What are italian toto cookies?

Totò biscuits, also known as tetu or Totò di Ognissanti, but also with other different names depending on where you are on the island, are traditional chocolate cookies prepared in Sicily to commemorate the dead during All Saints’ Day and All Souls’ Day. The name refers to the Sicilian dialect, meaning ‘one for you and one for me’.

Nowadays, these chocolate spice cookies are so popular and loved that they are made from November onwards and have become a favourite holiday treat as well, like buccellati. They are small, rich, aromatic, soft inside and with a glossy chocolate glaze on top, often sprinkled with nuts on top.

They have a cozy, nostalgic flavor that captures the warmth of Sicilian autumn, perfect with an afternoon espresso or a glass of sweet Marsala wine.

You will find that every Sicilian nonna has a different recipe, whether for ingredients or quantities, some with more spices like cloves and nutmeg, others with sprinkles on top. The ones our family made just had cinnamon in it for example.

What ingredients do I need to make these italian toto cookies?

The list of ingredients to make these italian toto cookies might seem long, but rest assured, they are very easy to make. The toto cookie ingredients are:

00 flour: finely milled flour, this will help give your toto biscuits a smooth and delicate, sort of cake, texture;
sugar: adds sweetness and also helps aerate the dough slightly, giving a lighter bite and caramel notes;
cocoa powder: gives the toto cookies their chocolate colour and flavor, balances the sweetness and adds a touch of bitterness;
egg: binder that holds all dry ingredients together, providing moisture and leaving the dough softer;
milk: adds moisture and helps blend the ingredients. also help the dough with a softer texture;
butter: adds richness and gives a melt-in-your-mouth texture;
baking powder: just enough for the biscuits to puff slightly and make sure they stay soft inside;
orange zest: adds fragrance and balances the chocolate. Brings freshness and a distinct Sicilian aroma;
ground cinnamon: adds warmth and depth, helping to enhance chocolate and orange zest. Ties everything together;
icing sugar: creates a smooth, glossy glaze that hardens once set;
cocoa powder: gives colour to the glaze and flavor;
water: helps dissolve the sugar and cocoa, turning them into a silky texture ready to pour and give a shiny finish;
crushed nuts: adds texture, depth and flavor contrast. Traditionally pistachios, almonds or hazelnuts are used.

How do I make this italian toto cookies recipe?

Start off by melting the butter, either in a small saucepan over low heat or in the microwave, and set it aside to cool slightly.

Then, in a large mixing bowl, whisk together the egg and sugar until light and well combined. Pour in the milk and the melted butter, then give everything a good stir.

Sift the flour, cocoa powder, and baking powder directly into the bowl, then add the grated orange zest and a pinch of cinnamon. Mix until the dough comes together, soft and smooth, then shape it into a ball and wrap it in plastic wrap.

Let it rest in the fridge for about 30 minutes. Once chilled, take the dough out and roll it into either small walnut-sized balls (traditional shape) or bigger cookies like we did.

Arrange them on a baking tray lined with parchment paper, leaving some space between each one. Bake in a preheated oven at 180°C for 12 minutes for the smaller ones, 15–18 minutes for the bigger ones.

While the cookies cool, prepare the glaze. Heat the water, then sift the powdered sugar and cocoa into a bowl. Add the hot water and mix quickly until you have a smooth, glossy glaze with no lumps.

Dip each biscuit into the glaze and place on a wire rack, sprinkle with the chopped nuts of your choice and leave to set until the coating firms up.

Store your Sicilian Toto biscuits in an airtight container or a tin; they’ll stay fresh and delicious for days. Enjoy your spiced Italian toto cookies on their own or with a coffee!

Can I substitute anything in these italian toto cookies?

You can indeed! These italian chocolate toto cookies are very versatile and you can swap quite a few ingredients like:

ground nuts: instead of the traditional pistachio, almond or walnuts crushed on top, you could also use candied orange or lemon, or even use chocolate chips (even if far from tadition);
orange zest: if you are not a fan of chocolate orange combo, you can use lemon instead to have an even fresher note added to your italian toto cookies;
cinnamon: you can sub cinnamon for other waerm spices like cloves or nutmeg, or actually have a mix of them in yout toto cookies;
for the glaze: you could use dark chocolate instead of cocoa powder for a more bitter take on this recipe.

Are there different recipes to make Sicilian toto cookies?

There are plenty of different ways to make italian toto cookies all over Sicily like:

toto al limone: bright, citrusy version covered in a lemon glaze. Fresh and fragrant, popular in Palermo and Trapani areas.
toto bianchi: usually flavoured with a teaspoon vanilla or almond essence, and omitting chocolate. Topped with a simple sugar icing and typical of Palermo and Caltanissetta.
toto alle mandorle: made by adding fround almonds to the dough, sometimes glazed with lemon icing and topped with almonds (similar to what we did for our amaretti sardi). Common in central and eastern Sicily, like Catania and Messina.
toto alla carruba: a rustic and old fashioned recipe, using carob flour instead of cocoa, typical of the area of Ragusa. Naturally sweet and very aromatic.

Any other Sicilian recipes you would recommend?

We have plenty more Sicilian recipes like:

biancomangiare recipe: easy, just few ingredients for a delicious dessert that will bring back the memories!
pistachio granita: are you even visiting Sicily if you don’t try granita? But worry not, you can take it home with you!
granita al caffè: another delicious way to enjoy this semi frozen dessert;
lemon granita: a family favourite over here!
pistachio lasagna: when lasagna meets green gold, you get the best pasta in a dish!
pistachio cream: are we slightly pistachio-obsessed? Maybe! Or you can try the almond version!
almond granita: don’t remove almond from your must try list after trying pistachio, becasue this is truly delicious!
busiate alla trapanese: if you love pasta and some adventure, this is the one!
impanata alla siciliana: probably my dad’s favourite childhood memory and can’t blame him!
almond cream liqueuer: we are obsessed with this creamy drink and we even made a pistachio version, because how can you get enough?
involtini alla siciliana: if you love a good mix of meat and veg, read this now!
gelo al limone: all you could dream of when you think of the best lemon dessert!

Italian Toto Cookies

Rich and spiced Sicilian Toto cookies blend cocoa, warm spices, and citrus for a bold, festive flavor. Traditionally baked for All Saints’ Day, they’re glazed and shared as a sweet symbol of remembrance.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 14

Resting Time 30

Total Time 59

Course Dessert

Cuisine Sicilian

Servings 20 biscuits

Ingredients

For the biscuits

250 g 00 flour
100 g white sugar
25 g cocoa powder
1 egg
50 ml milk
20 g butter
7 g baking powder
1 orange zest from 1 orange
1 pinch cinnamon powder

For the chocolate glaze

125 g icing sugar
5 g cocoa powder
40 ml water
any crushed nuts to decorate

Instructions

Start by melting the butter, either in a small saucepan over low heat or in the microwave, and set it aside to cool slightly.
In a large mixing bowl, whisk together the egg and sugar until light and well combined. Pour in the milk and the melted butter, then give everything a good stir.
Sift the flour, cocoa powder, and baking powder directly into the bowl, then add the grated orange zest and a pinch of cinnamon. Mix until the dough comes together, soft and smooth, then shape it into a ball and wrap it in plastic wrap. Let it rest in the fridge for about 30 minutes.
Once chilled, take the dough out and roll into either small walnut-sized balls or bigger cookies like we did.
Arrange them on a baking tray lined with parchment paper, leaving some space between each one.
Bake in a preheated oven at 180°C for 12 minutes for the smaller ones, 15-18 minutes for the bigger ones.
While the cookies cool, prepare the glaze. Heat the water, then sift the powdered sugar and cocoa into a bowl.
Add the hot water and mix quickly until you have a smooth, glossy glaze with no lumps.
Dip each biscuit into the glaze and place on a wire rack, sprinkle with the chopped nuts of your choice and leave to set until the coating firms up.
Store your Sicilian Toto biscuits in an airtight container or a tin, they’ll stay fresh and delicious for days.