Italian Chocolate Almond Biscuits

    50 min

    A delicious biscuit made with cocoa, flour, sugar, almonds, honey and spiced with cinnamon and cloves. Once the biscuits are cool, they are iced. Make these a week in advance, so they will absorb a little moisture.

    10 people made this

    Makes: 24 biscuits

    • 50g unsweetened cocoa powder
    • 85g plain flour
    • 4 tablespoons caster sugar
    • 140g ground almonds
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 teaspoon bicarbonate of soda
    • 175g honey
    • 4 tablespoons water
    • 120g icing sugar
    • 4 tablespoons water

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Preheat oven to 170 C / Gas 3. Line a baking tray with baking parchment.
    2. Sieve the cocoa powder to eliminate lumps. Combine it with the flour, caster sugar, ground almonds, cinnamon, cloves and bicarbonate of soda.
    3. Make a well in the centre of the dry ingredients and add the honey and 4 tablespoons water. Stir until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid.
    4. Turn the dough out onto a generously floured surface and pat it into a 15x30cm rectangle about 5mm thick. Flour the dough lightly and roll over it once or twice with a rolling pin to even it out. Cut the dough into 3.75cm strips, then cut the strips diagonally to make diamond shapes and transfer to the prepared baking tray.
    5. Bake at 170 C / Gas 3 for 15 minutes. Remove from tray to cool.
    6. To Make The Icing: Mix the icing sugar with the remaining 4 tablespoons water in a small saucepan. Bring to the boil, stirring occasionally. Brush over the cooled biscuits. The icing will crystallize and harden as it dries.

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    Reviews in English (1)


    Finally! I have been searching for this recipe for years! My Aunt goes to Italy every year and brings these back for me because I love them so much. They are chocolately and spicey and keep for quite a while and the older they get the better they taste! Perfect for Christmas cookies. The kind I get normally have a chocolate icing, but this one is good too. The only recommendation I have it to refrigerate the dough for about 30 minutes before rolling it out to make the process easier.  -  06 Dec 2010  (Review from Allrecipes US | Canada)