Step 1
- In a bowl, combine the flour, sugar, chopped almonds and a pinch of salt. Sift the bitter cocoa, the ammonia for sweets and the pisto. Add the grated orange zest and honey.
- Mix the ingredients then start pouring the water, a little at a time, while kneading with your hands. Adjust the amount of water by eye, you will have to obtain a soft but not sticky dough.
- Then, wrap the dough in cling film and let it rest in the refrigerator for at least an hour. Then, roll out the dough on a lightly floured surface to a thickness of about 1 cm. Make the biscuits with the diamond-shaped pastry cutter.
- Finally, transfer them to a dripping pan covered with parchment paper and cook at 180 ° C for 15 minutes.
Step 2
- Let them cool on a rack and in the meantime prepare the glaze for the topping. Melt the dark chocolate in a double boiler. Glaze the cookies by dipping them in chocolate.
- Drain the excess chocolate or remove it with a spatula. Let the cookies dry before serving. You can decoramake them to taste using white chocolate or royal icing. If you use royal ice, prepare it following the instructions on the package.
- Then transfer the ice to a pastry bag with a croissant to write and draw on the dry biscuits decorations.
