Chocolate mustaciolli

Ingredients

Biscuit:

• 1/2 cup Sugar
• 150 g Almonds, roughly chopped
• 125 ml Vegetable Oil
• 125 g Honey
• 3 eggs
• 1 teaspoon instant coffee
• 1 tablespoon Cocoa Powder (could add more)
• 3-4 cups Self Raising Flour

Chocolate Glaze:

• 60 g Icing Sugar
• 40 g Dark Chocolate, melted
• Water

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Preparation

• Mix sugar, honey, oil, cocoa powder, coffee and chopped almonds in a large bowl. Stir until combined.
• In a separate bowl, add eggs and beat lightly. Add to the mixture. Add flour until a slightly sticky dough forms. Remove the dough from the bowl and knead in the flour as you go to help you judge the consistency.
• You might need to wrap the dough in clingfilm, then refrigerate for at least 30 minutes so that the dough is more workable.
• Preheat oven to 150-180 degrees celsius. Kneed dough on benchtop. Roll a smaller piece of dough over greaseproof paper until 5mm thick. Cut diamond shapes out of the dough, with side lengths of 3-4cm.
  
• Bake the biscuits for 10-15 minutes, or until slightly golden brown underneath. Keep an eye on them, as the corners of the biscuits are prone to burning!
  Let the biscuits cool completely on a wire rack, before icing.
• To ice, mix icing sugar and melted chocolate. Add water until icing forms a smooth glaze of a dipping consistency. Dip the tops of the biscuit into the glaze.

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