Ingredients

Makes about 24

　　1/2 cup whole raw almonds with skins

　　1 1/4 cups all-purpose flour, plus more for dusting

　　2 teaspoons baking powder

　　1 1/4 teaspoons ground cinnamon

　　3/4 teaspoon coarse salt

　　2 large eggs

　　1/3 cup Marsala wine

　　1/2 cup finely chopped candied orange peel

　　4 ounces semisweet chocolate, chopped

　　3 tablespoons honey

　　

Step 1

Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.

　　

Step 2

Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.

　　

Step 3

Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.

　　

Step 4

Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper–lined baking sheet. Brush the tops with beaten egg.

　　

Step 5

Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.