These cookies are perfect closed into a box gift to put under the Christmas tree.


- 150 gr flour

- 1 spoon of vanilla yeast

- 15 gr bitter cocoa

- 1 pinch of cinnamon

- 70 gr cane sugar

- 80 gr shelled almonds

- 55 gr peels of candied lemon (Noberasco)

- 2 medium eggs

- 1 vanilla bean

- 1 spoon of Vis almond spread

- 300 gr bitter chocolate

- 1 spoon of seeds oil



Put in a bowl the flour, the yeast, the cocoa, the cinnamon and the sugar. Mix all.

Add the almonds and the peels  of candied lemon (previously minced), and continue to mix.

Make a hole in the middle of the dough and pour into it the eggs, the seeds of vanilla and the almond cream. Mix all first using a fork and then using your hands.

Put the dough over a baking paper and form a sausage long about 18 cm.

Cook it in a pre-heated oven to 160°C for about 35-40 minutes.

Let it cool and then cut the cookies (about 25) and cook another time  for about 10 minutes for every side (oven: 160°C)

Let them cool and dunk the half of every cookie into the chocolate previously melted with the oil in waterbath

Let them dry and store them into a tin box.