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300 g of almonds

300 g of cocoa powder

2 tablespoons of flour

2 tablespoons of sugar

1-2 teaspoons of cinnamon

2 cloves

3 small cups of espresso coffee

Extra virgin olive oil or lard


Crush the almonds and the cloves in a mortar. Mix almonds, flour, sugar, cinnamon and cloves. Arrange in a mound and make a well. Melt the cocoa powder with the espresso coffee. Pour it in the well and start kneading until you get a smooth dough. Roll out the dough and cut out 3-4 cm rectangles. Place

them on an oiled cookie sheet. Bake at 170° C (335° F) until golden. Coat them with white sugar icing or with chocolate icing.