Sassanelli

1 . Stage

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread out almonds evenly on the baking sheet.

2 . Stage

Bake almonds in the preheated oven until toasted, about 15 minutes. Remove from the oven and cool for 10 minutes.

3 . Stage

Place almonds in the bowl of a food processor; pulse until finely chopped.

4 . Stage

Increase heat to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

5 . Stage

Place flour in a large bowl and pour in 1/2 the sweet dessert wine, a little at a time. Stir and mix into a wet, sticky dough. Fold in almonds, olive oil, sugar, 1/2 cup plus 1 tablespoon cocoa powder, lemon zest, vanilla extract, baking powder, and baking soda.

6 . Stage

Pour remaining port wine into a saucepan and heat until warmed. Stir in cinnamon and cloves and add mixture to the dough. Knead dough for a few minutes until it holds together well but is still sticky. Shape dough into walnut-sized oval balls that resemble little rocks. Place cookies 2 inches apart onto the baking sheet.

7 . Stage

Bake in the preheated oven until browned, about 10 minutes. Remove from the oven and allow to cool completely.