Chocolate mustaciolli

15 servings
15 min
13 min
Very Easy


Number of serving: 15


1/2 cup Sugar

150 g Almonds, roughly chopped

125 ml Vegetable Oil

125 g Honey

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



  • 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.
T The Cake Mistress

Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Chocolate biscuit pudding
Chocolate biscuit pudding
6 servings
45 min
Very Easy
4.3 / 5
Recipe Chocolate flan - gluten free
Chocolate flan - gluten free
6 servings
50 min
Very Easy
Recipe Chocolate puffed rice - Coco pops copycat
Chocolate puffed rice - Coco pops copycat
6 servings
20 min
Very Easy
Recipe Chocolate cake with pears
Chocolate cake with pears
6 servings
1 hour
Very Easy