Ingredients
Method
Prepare Almonds:
- Place raw almonds in a food processor and chop them finely but not into powder. The texture should still have some small chunks.
Mix Dry Ingredients:
- In a large bowl, combine the flour, sugar, cocoa powder, spice mix, and baking powder. Whisk them thoroughly.
Add Wet Ingredients:
- Add orange zest, orange juice, and a drizzle of olive oil. Gradually mix in water until a soft, slightly sticky dough forms.
Rest the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This resting period allows the dough to firm up and the flavors to blend.
Roll the Dough:
- Once chilled, lightly flour the dough and roll it between two sheets of parchment paper to about 3/8 inch thickness.
Shape the Cookies:
- Cut the dough into diamond shapes (approximately 2-3 inches long) using a floured cookie cutter or knife.
Bake:
- Preheat your oven to 350°F (180°C). Bake the cookies on a lined baking sheet for 12 minutes for a tender result, or 15 minutes for a crisper texture. Let them cool completely.
Prepare the Chocolate Coating:
- Melt the bittersweet chocolate over low heat. Use a double boiler to avoid seizing.
Coat the Cookies:
- Dip each cookie in the melted chocolate, ensuring both sides are covered. Let the excess chocolate drip off, then place them on a parchment-lined rack to cool and set (about 1 hour).
Notes
- For a firmer texture, bake the cookies longer.
- The dough can be quite sticky, but chilling it helps. Use parchment paper to avoid adding too much flour.
- The chocolate coating should be allowed to set at room temperature, not in the fridge, to prevent texture issues.
- Store the cookies in an airtight container for up to one week or freeze them for long-term storage.