Place the olive oil, honey, sugar, vincotto, cinnamon, cloves and chocolate chips in a medium saucepan and stir over low–medium heat for 2–3 minutes.

Remove from the heat, add the espresso and mix.

Stir in the ground almonds, cocoa powder and orange zest, then gradually add the flour until a dough is formed.

Line a large baking tray with baking paper. Tip the dough onto the tray and gently flatten to a 5 mm thick rectangle. Rest in the fridge for 30 minutes to firm up.

Preheat your oven to 190°C (170°C fan-forced) and line another large baking tray with baking paper.

Take the tray from the fridge and cut the dough into 4 cm diamonds. Arrange on the prepared tray with plenty of room for spreading. Bake for 10–15 minutes or until cooked through but still slightly soft. They will firm up as they cool. Cool on the tray for a few minutes, then transfer to a wire rack and cool at room temperature for 2–3 hours.

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally. Coat biscuits on a wire rack with the chocolate and let sit for 2–5 minutes to set.

Mostaccioli keep well in an airtight container for 3–4 days.