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Dense Pugliese spiced cookies coated in chocolate are chewy and aromatic. These traditional mediterranean biscuits are a family holiday baking tradition from southern Italy.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for even baking and easy cleanup.
In a large bowl, whisk flour, cocoa powder, baking powder, salt, cinnamon, and cloves together to distribute the leavening and spices evenly.
Add chopped almonds, orange zest, eggs, honey, and sugar to the dry mix. Stir with a wooden spoon, then knead gently until a dense, sticky dough forms. Control moisture by adding a touch of flour if overly sticky.
With damp hands, shape dough into small ovals (about 2 inches). Place on the prepared baking sheet, spacing 1 inch apart for uniform baking.
Bake for 20–22 minutes until lightly set but still soft—do not overbake to maintain chewiness. Cool completely on a rack before coating.
Melt the dark chocolate in a double boiler over low heat, stirring constantly to avoid scorching. Dip each cookie to coat. Let chocolate set fully before serving for best texture.
