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32 Nonna-Approved Italian Dessert Recipes

TEST KITCHEN APPROVED

Lilly’s Italian Fudge Totos

Name: Lilly’s Italian Fudge Totos
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: about 10-1/2 dozen
Cuisine: Europe, Italian
Ingredients: 2 tablespoons instant espresso powder; 1/4 cup hot water; 1 cup butter, softened; 3/4 cup sugar; 1/2 cup packed light brown sugar; 3 large eggs, room temperature; 3 tablespoons chocolate syrup; 4 teaspoons grated orange zest; 1 teaspoon orange extract; 1 tablespoon coffee liqueur, optional; 2 teaspoons coffee extract, optional; 1 teaspoon vanilla extract; 4-1/2 cups all-purpose flour; 1/2 cup dark baking cocoa; 4 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1 cup finely chopped walnuts, toasted; 1 cup (6 ounces) miniature semisweet chocolate chips; GLAZE:; 1 package (2 pounds) confectioners' sugar; 4 teaspoons grated orange zest; 3/4 to 1 cup orange juice

TEST KITCHEN APPROVED

Total Time:Prep: 1-1/2 hours + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Lilly Rudiy, Medina, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

For many years, I tried to find a good recipe for this Italian cookie. With tips from fellow bakers and some experimenting, I came up with this version. I think it's the perfect combination of chocolate, orange and coffee flavors with a satisfying moist, dense texture. —Lilly Rudiy, Medina, Ohio

TEST KITCHEN APPROVED

Lilly’s Italian Fudge Totos

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Yield:about 10-1/2 dozen

Prep:1 hour 30 min

Cook:10 min

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Ingredients

2 tablespoons instant espresso powder
1/4 cup hot water
1 cup butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
3 large eggs, room temperature
3 tablespoons chocolate syrup
4 teaspoons grated orange zest
1 teaspoon orange extract
1 tablespoon coffee liqueur, optional
2 teaspoons coffee extract, optional
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1/2 cup dark baking cocoa
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup finely chopped walnuts, toasted
1 cup (6 ounces) miniature semisweet chocolate chips
glaze:

1 package (2 pounds) confectioners' sugar
4 teaspoons grated orange zest
3/4 to 1 cup orange juice

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Directions

1

Preheat oven to 350°. In a small bowl, dissolve espresso powder in hot water; cool slightly. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs, cooled espresso mixture, chocolate syrup, orange zest and extract, coffee liqueur and extract if desired, and vanilla (mixture will look curdled). In another bowl, whisk flour, baking cocoa, baking powder, cinnamon, baking soda, allspice and salt; gradually beat into creamed mixture. Stir in walnuts and chocolate chips. Refrigerate 30 minutes or until firm enough to roll.

2
Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Bake until firm, 10-12 minutes.
3
Meanwhile, for glaze, in a large bowl, mix confectioners’ sugar, orange zest and enough orange juice to reach dipping consistency. Remove cookies from oven. Immediately dip cookies into glaze; allow excess to drip off. Place on wire racks; let stand until set. Drizzle cookies with remaining glaze; let stand until set. Store between pieces of waxed paper in airtight containers.