befana cocoa biscuit Italy Recipe

Mix all the flours (flour, cocoa, sugar, ginger, cinnamon, nutmeg, cloves, yeast, salt) in a bowl and add the slightly softened butter, cut into cubes.

Working quickly until you have a uniform dough, cover with plastic wrap and refrigerate for 1 hour.

Remove the dough, roll it out with a rolling pin on a lightly floured work surface, and use a mold to cut out the hats.

Place the hats a little apart on a baking sheet lined with baking paper and bake in a fan oven preheated to 180℃ for 8 to 10 minutes, then remove from the oven and leave to cool completely.

Prepare the icing. Mix powdered sugar, cocoa, and cinnamon in a bowl and gradually add water. The result is a smooth, creamy, yet thick mixture.

Decorate the hat with icing and sprinkles to your liking.

Befana cocoa biscuits are ready. Allow to dry completely before serving.