Bianco e Nero Cookies

These delicious “white and black” cookies have a soft, brownie like center and a crisp sugar coated crust. The chocolate cookies are rolled into two types of sugar before baking, and as they bake they crack open creating a really interesting cracked appearance.

It really pays to use a top quality chocolate for these cookies. I used 70 percent dark chocolate in mine. These cookies are best eaten within a day or two of baking (if they last that long!), but do freeze well.

Buon Appetito!
Deborah Mele 

Black And White Cookies

Black And White Cookies

Yield: Makes 2 1/2 Dozen
Prep Time: 15 minutes
Cook Time: 15 minutes

A great looking cookie that tastes great too!


  • 1 Cup Almonds
  • 2 Eggs
  • 1/3 Cup Granulated Sugar
  • 2 Cups Chopped Good Quality Bittersweet Chocolate
  • 2 Tablespoons Unsalted Butter
  • 1/2 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1 1/2 Cups Granulated Sugar For Coating
  • 1 1/2 Cups Powdered Sugar For Coating


  1. Preheat oven to 325 degrees F.
  2. Toast the almonds in the oven until light golden brown, and once cool, grind finely and set aside.
  3. Set a stainless steel bowl over a double boiler, and melt the chocolate and butter together, stirring frequently.
  4. Once completely melted, remove from the heat.
  5. In a separate bowl, combine the eggs and sugar.
  6. Beat on medium speed about 5 minutes, or until the mixture is pale and frothy.
  7. Slowly pour the chocolate mixture into the eggs mixing well to blend.
  8. Add the flour, baking powder and almonds to the chocolate and eggs and mix just until a smooth dough is created.
  9. Refrigerate the dough for two hours.
  10. Reheat the oven to 325 degrees F.
  11. Remove the dough from the refrigerator and take small pieces about the size of large olives and roll into a ball.
  12. Roll each ball first into the granulated sugar, then into the powdered sugar and place on a parchment covered baking sheet.
  13. Continue to use up all of the dough in the same manner.
  14. Bake the cookies for about 15 minutes or until they expand and begin to crack.
  15. Cool to room temperature and serve.

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