|All purpose flour||2 Cup (32 tbs) (500 Milliliter)|
|Granulated sugar||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Instant espresso powder||1 Tablespoon (15 Milliliter)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon (2 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2 Milliliter)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliter)|
|Unblanched almonds||1⁄2 Cup (8 tbs)|
|Honey||75 Milliliter (1/3 Cup)|
|Strong coffee||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Cinnamon||1⁄2 Teaspoon (Dipping Sugar:)|
In large bowl, combine flour, sugar, espresso powder, ground almonds, baking powder, baking soda and cinnamon.
Stir together well.
Stir in whole almonds.
In small bowl, combine honey and coffee.
Stir into flour mixture until stiff dough forms.
Divide dough in half.
Shape each half into log about 15 inches/40 cm long.
Place logs at least 2 inches/5 cm apart on non-stick or parchment paper-lined baking sheet.
Bake in preheated 350Â°F/180Â°C oven for 30 minutes, or until well risen, firm and golden.
Be sure to bake them fully.
Cool logs for about 15 minutes and place on cutting board.
Cut on diagonal into 1/2 inch/l cm slices.
On plate, combine sugar and cinnamon.
Dip each cookie into cinnamon sugar.
Return cookies to pan, cut side down, and bake for 15 minutes longer, until dry and lightly coloured.