Mostacciuoli

With a food processor, finely chop the almonds with a little of the sugar taken from the amount indicated. In the bowl of the stand mixer, or by hand on a large work surface, mix the flour, the sugar, the cocoa, the pisto and the ammonia. Add the orange juice, the coffee and the honey, nicely runny, and mix quickly, almost as you would shortcrust pastry.

Rest the dough in the fridge for a few hours, then roll it out to a thickness of about one centimetre and cut it into diamond shapes.

Place on an oven tray lined with baking paper and bake in a static oven at 180°C for about 15 to 20 minutes.

The coating

Melt the dark chocolate with the cocoa butter until it reaches a maximum temperature of about 55°C, then cool it and bring it to a final temperature of about 32°C (the famous tempering). With a brush, coat the underside with chocolate and, once it has dried, you can go on to glazing: place them on a rack and pour the chocolate over them, taking care to cover them evenly.