Mostacioli cookies

Ingredients:

• 3 large eggs
• 1 cup heavy cream
• 1/3 cup olive oil
• Zest of 1 orange
• 4.5 cups of flour
• 1 and 3/4 cups sugar
• 1 cup walnuts
• 0.5 cup cocoa powder
• 1 tbsp baking powder
• 1 tbsp. ground cinnamon
• 1 tbsp. l. ground cloves
• 1 teaspoon ground nutmeg
• 3/4 teaspoon coarse salt
• 0.5 tbsp. chocolate granules

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together the eggs, heavy cream, olive oil, and orange zest.
3. Place the flour, sugar, walnuts, cocoa powder, baking powder, cinnamon, cloves, nutmeg, and salt in the bowl of a food processor and pulse until the walnuts are chopped into medium-sized pieces. Add the egg mixture and chocolate chips and continue to pulse until a thick dough forms.
4. Roll the dough into golf-ball-sized balls and place them on prepared baking sheets, spacing them at least 7 cm apart. Bake, rotating the baking sheets halfway through, for 15 to 17 minutes.
5. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Store in an airtight tin for 1 week or freeze for up to 2 months. You can also make the dough in advance and freeze for up to 3 months.