Almond Cookies with Chocolate Glaze

Grind the almonds in a blender until they reach a flour-like consistency.

Mix wheat flour with ground almonds. Make a depression in the center and add baking powder, cocoa, cloves, cinnamon, nutmeg, sugar, 100 ml of water, brandy, and lemon and orange zest.

Knead the dough and set it aside. It will be slightly sticky — this is normal.

For the filling, finely chop the raisins, dried figs and remaining almonds, mix together.

Dust the rolling pin with flour and roll out the dough.

Cut circles or diamonds from the dough using a cookie cutter.

Place a teaspoon of filling on one piece of dough, cover it with a second piece, and carefully seal the edges. Repeat with all the remaining cookies.

Place the cookies in a preheated oven at 180°C for 15 minutes, then let them cool completely.

For the glaze, mix powdered sugar and 100 ml of water in a saucepan. Place over low heat and, stirring constantly, reduce by half. Add grated dark chocolate and wait until it completely melts.

Dip the cooled cookies into the glaze completely or brush it on one side with a brush. Place on parchment paper and let the glaze set.