Gently toast the whole almonds in a 350F oven for 7-8 minutes
Remove from oven and finely chop
Preheat the Oven
Preheat the oven to 400F
Mix the Dry Ingredients
In a large bowl combine the flour, baking powder, cocoa powder, cinnamon, and almonds
Mix the Wet Ingredients
In a separate bowl, whisk the eggs.
Add the sugar, honey, mosto cotto, olive oil, coffee, and orange zest.
Continue mixing until well combined.
Slowly add the flour mixture until combined.
Knead and Roll the Dough
Put the dough on a flat surface with a little flour, then knead it with your hands for a few minutes to form a ball. This will be a soft dough.
Separate a small piece of dough (about one large handful) and roll it into a ball.
Transfer to a floured surface and flatten with a rolling pin until it is about 1/4-1/2” (0.6-1.3cm) thick.
Cut and Bake the Cookies
Using a knife or pizza cutter, cut the dough into 2” (2.5cm) strips at an angle, to form diamond shapes. You can also use a diamond cookie cutter.
Put the cookies on a baking tray lined with parchment paper.
Bake for 5 minutes. The cookies will appear puffy and soft.
Remove from the oven and let the cookies cool completely.
Cover in Chocolate
Melt dark chocolate in a double boiler with a few drops of olive oil.
Dip the cookies in the chocolate using tongs or a spoon and place them on parchment paper to cool. Alternately, you can place the cookies on a wire rack and drizzle melted chocolate over the top.