- Prep time 1 hour & 30 minutes
- Total time 3 hours
- Portion size 40 servings
Ingredients
Method
In food processor, grind almonds until just a few larger pieces remain. Add flour, baking powder, spices, coffee and cocoa powder. Pulse until smooth; set aside.
In large bowl, using electric mixer on high speed, beat eggs until light and pale, about 2 minutes. Beat in honey until thick and smooth. On medium speed, beat in sugar, orange zest and juice until smooth.
Gently fold in reserved almond mixture in three additions. On low speed, beat for 1 minute (dough will be soft and sticky). Divide dough into three equal portions; wrap each in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
On floured work surface, working with one portion at a time, roll out dough into 1/4-inch thick rectangle. Using knife, cut dough into 2-inch diamond shapes. Transfer to prepared baking sheet. Bake until firm, 15 to 17 minutes. Transfer cookies directly to wire racks; let cool completely.
Arrange cookies on parchment-paper lined baking sheets. Spoon melted chocolate over top of each cookie; let set. If desired, drizzle with more melted chocolate and dust with cocoa powder.
Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 3 months.
Nutritional facts Per serving: about
- Calories 155
- Total fat 7 g
- Saturated fat 2 g
- Cholesterol 1 mg
- Sodium 30 mg
- Potassium 145 mg
- Total carbohydrate 20 g
- Fibre 2 g
- Sugars 11 g
- Protein 3 g
- Iron 1.9 mg
