Combine the coarsely crumbled biscuits and almonds in a cutter, then operate the machine intermittently until the mixture is not too fine.

Add the honey and work again for a few seconds.

Transfer to a medium bowl and add Vignoli Lemon Infused Extra Virgin Olive Oil and Vignoli Mandarin Infused Extra Virgin Olive Oil. Mix thoroughly and for a long time.

Weigh the preparation and divide it into 20 identical portions, then form as many balls, first pressing well, then rolling the dough between the palms of your hands. Keep aside.

Soften the chocolate in a bain-marie.

Bring the milk to the boil in a medium saucepan, then, away from the heat, add the chocolate and mix with a hand whisk to obtain a smooth and homogeneous mixture.

Prepare a tray by placing a sheet of baking paper on top of it.

Dip one ball at a time into the chocolate and coat it by gently moving it with a fork. Drain and place on baking paper.

Transfer to the freezer for two hours.

Before serving the snowballs let them soften for a few minutes at room temperature. Store in the freezer in an airtight container.