Ingredients
1/2 cup whole raw almonds with skins
1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon coarse salt
2 large eggs
1/3 cup Marsala wine
1/2 cup finely chopped candied orange peel
4 ounces semisweet chocolate, chopped
3 tablespoons honey
Preparation
Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.
