Start by melting the butter, either in a small saucepan over low heat or in the microwave, and set it aside to cool slightly.

In a large mixing bowl, whisk together the egg and sugar until light and well combined. Pour in the milk and the melted butter, then give everything a good stir.

Sift the flour, cocoa powder, and baking powder directly into the bowl, then add the grated orange zest and a pinch of cinnamon. Mix until the dough comes together, soft and smooth, then shape it into a ball and wrap it in plastic wrap. Let it rest in the fridge for about 30 minutes.

Once chilled, take the dough out and roll into either small walnut-sized balls or bigger cookies like we did.

Arrange them on a baking tray lined with parchment paper, leaving some space between each one.

Bake in a preheated oven at 180°C for 12 minutes for the smaller ones, 15-18 minutes for the bigger ones.

While the cookies cool, prepare the glaze. Heat the water, then sift the powdered sugar and cocoa into a bowl.

Add the hot water and mix quickly until you have a smooth, glossy glaze with no lumps.

Dip each biscuit into the glaze and place on a wire rack, sprinkle with the chopped nuts of your choice and leave to set until the coating firms up.