Ingredients
- 1 cup almonds, chopped
- 1 cup hazelnuts, chopped
- 1 cup dried fruits (e.g., cherries, apricots, raisins)
- 1/2 cup honey
- 1/2 cup butter
- 1 cup dark chocolate, for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the chopped nuts and dried fruits.
- Melt the butter in a saucepan over low heat, then stir in the honey until well-combined.
- Add the nut and fruit mixture to the melted butter and honey, stirring until evenly coated.
- Spoon the mixture onto the baking sheet, forming small mounds about an inch apart.
- Bake for 10-12 minutes or until golden brown. Keep a close eye to avoid overbaking.
- Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt the chocolate and drizzle generously over each cooled cookie. Allow it to set before serving.
Notes
For allergy concerns, substitute nuts with seeds as needed. Use dairy-free chocolate for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian