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Rich Neapolitan chocolate and almond pastries are an indulgent holiday creation. These decadent mediterranean sweets are a family tradition during Christmas celebrations.
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment for even heat distribution.
Melt the semi-sweet chocolate gently in a heatproof bowl over barely simmering water, stirring until smooth; let it cool slightly to avoid scrambling the egg whites later.
In a large bowl, combine almond flour, powdered sugar, unsweetened cocoa powder, cinnamon, and salt for a homogeneous mixture.
In a separate bowl, whisk egg whites with vanilla extract and honey until frothy but not stiff; then fold into the almond mixture just until combined.
Pour in the melted chocolate and mix by hand until a thick, sticky dough forms; do not overwork to preserve a tender pastry crumb.
Using slightly wet hands, shape dough into 2-inch rounds and place them spaced apart on the prepared sheet for even baking.
Bake in the preheated oven for 20–22 minutes, monitoring the bottoms for a barely set texture; avoid overbaking as they will firm up upon cooling.
Cool completely on the pan before moving to a rack; dust lightly with additional powdered sugar if desired before serving.
