Italian Christmas Spice Cookies

READY IN: 1hr 10mins




  • Preheat oven to 350 degrees.
  • Line two baking sheets with parchment paper.
  • Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
  • In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
  • Add flour mixture to wet mixture in small batches and mix until combined.
  • Add chocolate chips and chopped almonds. Dough will be very stiff.
  • With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
  • Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
  • Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
  • Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
  • When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
  • While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
  • Set aside to dry before stacking.
  • Cookies will keep in an airtight container for 2 weeks.