Dutch-Cocao-Squares-1Although summer tried to hang on, autumn has officially arrived bringing an array of beautiful colors and cool temperatures. Finally I can use my oven once again after shunning it during the hot and humid summer that kept me out of the kitchen. It’s the perfect moment to make these delicious dutch cocao squares that Paolo Folloni from Forno di Mario (Mario’s Bakery) in Correggio shares with me in this video recipe {in italian}.

In this recipe, Paolo uses a lemon filling, but here are some ideas for other fillings:


You can also head to Forno di Mario if you are in the area to pick up a delicious dessert that Paolo made fresh that day:

Forno di Mario

Address: 68, Via Saltini V., Correggio, RE 42015 Italy

Telephone Number: +39 0522 641454

Store hours: Monday-Saturday from 7:00a.m. to 1:00p.m.

Dutch Cocao Squares
Prep time
Cook time
Total time
A delicious dessert recipe that takes under 30 minutes to prepare!
Serves: 12
  • 350g almond paste
  • 150g butter
  • 50g sugar
  • 3 organic eggs
  • 50g milk
  • 130g all-purpose flour
  • 20g cocao powder
  • 5g baking powder
  1. Preheat the oven to 350°F (around 180°C).
  2. In a stand mixer, whip together the almond paste, butter and sugar for five minutes. Add the eggs, one at a time, until combined. Add the milk and beat for another 30 seconds. Add the flour, cocao powder and baking powder; mix until combined. Use a spoon or pastry bag to fill a silicone mold.
  3. Bake for 15 minutes.
  4. Let cool completely then add a filling of choice if your silicone mold has filling holes, otherwise enjoy the cocao squares by themselves.
  5. Recipe by Paola Folloni from Forno di Mario (Mario's Bakery), Correggio, Italy


Related posts: