1 cup ground almonds
1¼ cup caster sugar
¼ cup unsweetened cocoa powder , sifted
1 teaspoon nutritional ammonium bicarbonate (or baking powder)
½ cup water
6 tablespoons orange juice , freshly squeezed
Zest of a large orange
½ teaspoon ground cinnamon
For the spice blend:
5 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
1 teaspoon ground cloves
1 teaspoon ground coriander
1 teaspoon ground star anise
1 pinch salt
For the chocolate:
1 lb dark chocolate (with 70% cocoa)
Spice blend: In a bowl, combine all the ingredients, and remove 2 teaspoons to use in the recipe. Keep the rest of the spice blend in an airtight container in a dark place. Dough: In the bowl of a stand mixer, combine the flour, ground almonds, sugar, sifted cocoa, ammonium bicarbonate (or 1 teaspoon baking powder), 2 teaspoons of the spice blend, the cinnamon, salt, and orange zest. Start mixing using the beater blade. Add the water and finally the orange juice little by little. The dough should not be soft, so add the orange juice very gradually. Roll out the dough, wrap in cling film, and let it rest for 2 hours in the refrigerator. Divide into two equal pieces, and roll out the first piece between two sheets of baking paper, until you have a rectangle that’s about ¾ inch (8mm) thick. Cut out diamonds of about 3 inches (7 cm), and carefully place, spaced apart, on a baking sheet lined with parchment paper. Collect the dough scraps and add them to the other dough and cut diamonds in the same way until all the dough is used up. Preheat the oven to 350 F (180°C), then bake in the center for 12 to 14 minutes. When cooked, place the mustaccioli onto a cooling rack, and allow to cool completely. Chocolate covering: Melt the chocolate in a double boiler. Using a pastry brush, spread melted chocolate on the back of the mustaccioli, and leave on the rack to harden. Finally, dip the other side into the chocolate, and set aside to harden for about 2 hours at room temperature before serving.