Chocolate mustaccioli

Name: Chocolate mustaccioli
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 15
Cuisine: En
Ingredients: 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; 60 g Icing Sugar; 40 g Dark Chocolate, melted; Water

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Appetizer

Very Easy

28 min

Preparation

Preparation15 min

Cook time13 min

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.