Chocolate Covered Roccoco

By duckieq

Ingredients

• For Chocolate Cover:
• 4 cups of flour
• 1 cup of sugar
• 1/4 cup of honey
• 2 cups of whole almonds, toasted
• 1 cup of dried fruit (figs, raisins, apricots)
• 1/2 cup of water
• 1 tbsp of All Spice
• 2 tsp of Baking Powder
• 1 tsp of vanilla
• 1 tsp of orange extract
• 1 tsp of lemon extract
• a pinch of salt
• 1 and 1/2 lb of bittersweet chocolate chips
• 1 tbsp of shortening

Preparation

Step 1

Grind the toasted almonds in a food processor. Add the dried fruit and reduce to a paste.
Blend the flour, sugar, honey, All Spice, Baking Powder, vanilla, orange and lemon extracts, salt and water in a stand mixer on low speed until dough forms but is well mixed. Dough will be hard.
Turn dough onto a lightly floured surface and separate into 12 pieces. Roll each piece into a rope and form a bagel-shaped cookie. Repeat with each piece.
Line a cookie sheet with parchment paper and place all the cookies on it, evenly separated.
Cook in a 350F oven for 18 minutes.
Cool on a wire rack.
Prepare your chocolate dip by either melting the chocolate and shortening in a microwave on 50% power or using a double boiler.
Dip each cookie in melted chocolate until evenly coated. Gently place on wire rack until chocolate solidifies.
These cookies stay fresh for a long time when stored covered in cool, dry area.
NOTE: These cookies can be made round or diamond shaped.