Some Italian recipes are so old, so unusual, and so deeply rooted in our culinary history that you can’t help but marvel at the creativity of the women who came before us. Ceci ripieni — a traditional Italian chickpea chocolate cookie — is one of those recipes.
It’s rustic.
It’s nostalgic.
And it’s one of the best examples of how our nonnas made magic out of almost nothing.
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Why Ceci Ripieni Are Such a Treasure
Growing up in an Italian household, I watched generations of women bake without recipes, timers, or measuring cups. They baked by memory, by instinct, and by feeling. Their hands knew what a cup of flour felt like. They could eyeball a teaspoon of baking powder. They knew exactly when dough was too soft or too dry.
That “10,000-hour rule” about mastering a skill?
Italian grandmothers surpassed that long before the concept existed.
They baked every day.
They baked because it brought joy.
They baked because feeding a family was the ultimate act of love.
And because resources were limited, they were also experts at stretching ingredients. No waste. No fuss. Just smart, thoughtful, delicious cooking.
Enter ceci ripieni — cookies made with pureed chickpeas, cocoa, nuts, and whatever sweet ingredients were on hand. In many homes, these were an Easter or Christmas tradition, especially when leftover chocolate needed to be put to good use.
And yes… traditionally, the filling was thinned with pig’s blood.
I’ll give you a moment.
Deep breaths.
Don’t worry — this recipe uses vermouth, as do most modern versions. If vermouth feels like a stretch, you can use marsala or white wine instead.
What Are Ceci Ripieni?
Ceci ripieni are rustic fried cookies from the Abruzzo region of Italy, made with:
- a pasta-like dough (slightly sweet, rolled thin)
- a filling of chickpeas, almonds, chocolate, honey, jam, and spices
- a quick fry until crisp and golden
- a dusting of icing sugar
Think of them as a cross between a ravioli, a pastry, and a chocolate truffle — with deep old-world roots.
If your family is from Abruzzo, Molise, Marche, or anywhere nearby, someone in your circle will light up the second you mention these cookies.
A Look Back at How Italian Women Cooked
One of the most fascinating parts of this recipe is the glimpse it gives into Italian domestic life decades ago. Ingredients had to stretch. Desserts had to be practical. Nothing luxurious. Nothing excessive.
Chickpeas were always in the pantry. Nuts were gathered and stored. Chocolate was precious — so it was stretched with pureed beans to make a bigger batch.
Italian women were brilliant that way.
And today, these cookies feel like a warm hug from a generation that cooked with pure instinct and pure heart.
How Ceci Ripieni Are Made
The method is simple and satisfying:
- Make the dough.
It’s whisked together like pasta dough — flour, eggs, olive oil, wine, and lemon zest — then rolled thin.
- Blend the filling.
Chickpeas, dark chocolate, almonds, cinnamon, honey, and jam are pureed into a thick, fragrant paste.
- Cut and fill.
Circles of dough are filled, folded, and sealed. They resemble stuffed ravioli.
- Fry until crisp.
The dough puffs slightly, the filling warms through, and the cookies turn golden.
- Finish with icing sugar.
A light dusting is all they need.
Serve them warm with espresso and watch your Italian friends melt into nostalgia.
FAQ: Italian Ceci Ripieni Cookies
What does “ceci ripieni” mean?
Directly translated, it means “stuffed chickpeas,” referring to the chickpea-based filling inside the dough.
Why were chickpeas used in the filling?
Chickpeas were inexpensive, filling, and always available. They added bulk and moisture to dessert fillings when chocolate or nuts were scarce.
Do these cookies taste like chickpeas?
Not at all. The chocolate, nuts, honey, and cinnamon overpower the chickpeas completely. They simply add texture and richness.
Can I bake them instead of frying?
Traditionally, they are always fried for crispness. Baking changes the texture, but if you try it, brush lightly with oil and bake at 350°F until golden.
Can I freeze ceci ripieni?
Yes — freeze them unbaked on a tray, transfer to a freezer bag, then fry from room temperature.
What can I use instead of vermouth?
Marsala, dry white wine, or even grape juice in a pinch.
Recipe: Ceci Ripieni – Italian Chickpea Chocolate Cookies
Ceci Ripieni: Italian Chickpea Chocolate Cookies
Ingredients
- Dough:
- 500 g bread flour and more for rolling
- 100 g olive oil
- 100 g dry vermouth you can use dry white wine or even marsala
- 3 eggs
- zest of one lemon
- Filling:
- 240 g chickpeas drained
- 160 g ground almonds
- 80 g dark chocolate chopped
- 1 tsp cinnamon
- 2 tbsp honey
- 2 tbsp grape or blueberry jam
- To finish:
- Powdered sugar
- vegetable oil for frying
Instructions
- In a food processor, blend the dough ingredients (flour, olive oil, vermouth, eggs and zest); when the dough comes together in a ball, remove from the food processor, wrap in plastic wrap and let rest while you make the filling.
- In the same food processor, puree chickpeas for about a minute and then add the remaining ingredients; blend until smooth.
- Once rested, dust dough with some additional flour and roll through a pasta machine (only roll to the second last thickness) or by hand until the dough is thin (imagine ravioli dough).
- Cut into circles with a cutter (you an also use a small knife to cut around a glass placed upside down on the dough to create a circle); spoon about 1 large tablespoon of filling onto each round, wet the edges by dipping your finger into a glass of water and then running it along the edge before closing and pressing to ensure the filling doesn’t come out.
- In a saucepan, heat oil to about 360F (or until a small piece of dough dropped in begins to bubble and rises up to the top); about 4-5 at a time, place raw cookies into the hot oil and turn them over until golden.
- Remove them to a paper-lined plate (to absorb the oil) and sprinkle with powdered sugar; continue until all the cookies are fried (alternatively, you can freeze the uncooked ones – just defrost at room temp before frying)
- Serve warm or at room temperature. Store remaining cookies in a sealed container.
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