1 pound almonds, roasted and chopped
1 pound honey
1/2 cup white sugar
1/2 cup brown sugar
Finely grated zest of 1 medium-sized orange
1/2 cup espresso coffee
4 teaspoons cacao amaro [cocoa]
3 teaspoons amonica, mixed in 2 ozs of warm milk
1 teaspoon Magic baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
Flour as much as needed to make cookie dough that can be rolled out
A block of chocolate (preferably "Choc-N-Robe #2764), melted in a double boiler
o Preheat oven to 300 F degrees.
o Beat eggs.
o Combine wet ingredients with dry ones, adding flour a little at a time, until one gets a dough can be rolled out and cookies can be cut out (about 1/2 of an inch thick).
o Using a diamond-shaped cookie cutter cut out cookies.
o Place the cookies on cookie sheets lined with parchment paper.
o Bake on middle rack at 300 F degrees for about 10 minutes.
o Melt chocolate in a double boiler.
o Coat one cookie at a time in the melted chocolate.
o Place the chocolate-coated cookies on cookie sheets that have been lined with wax paper.
o Let the chocolate-coated cookies air-dry for about 12 hours (or overnight).
o Store in a cold room until needed.
Photo: Mary Melfi.