Chocolate Diamonds

L'Antro dell'Alchimista
Chocolate Diamonds


Chocolate-rich, clove-scented dough is used to make these special, diamond-shaped cookies, which feature honey for sweetness. Once baked, they're dipped in melted dark chocolate, which hardens to form an indulgent glaze. Unlike most cookies, which are best eaten fresh, these actually benefit from sitting a few days before serving. Store them in an airtight container on the counter if you do choose to wait. Enjoy them with a mug of hot chocolate for an over-the-top experience.


1 kilogram cake flour
250 milliliters water
1 teaspoon instant coffee
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking powder
2 eggs
100 grams sugar
1 tablespoon cocoa powder
100 grams honey
500 grams dark chocolate (melted)


1In a stand mixer, add flour, water, coffee, cinnamon, cloves, baking powder, eggs, sugar, cocoa powder, and honey. Mix until well combined.
2Place in a bowl and cover with plastic wrap. Place in the refrigerator for 30 minutes.
3Preheat the oven to 180 degrees Celsius.
4Spread out the dough and cut into diamond shapes, not too thin.
5Place on a lined baking tray and cook for maximum of 7 minutes.
6Once cooked, allow to cool on a cooling rack.
7When cool, dip into the melted chocolate, and leave to drip on a rack.
8They are best eaten a few days later when the honey has made them soft.
Discover more recipes from L'Antro dell'Alchimista