Preheat your oven to 350°F (175°C) to toast the raw almonds. Spread the almonds on a baking sheet in a single layer and toast them for 15-20 minutes, stirring occasionally, until they’re fragrant and lightly golden. Once done, let them cool slightly, then finely chop.

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, unsweetened cocoa powder, and ground cinnamon. Stir well to ensure an even distribution. Fold in the chopped almonds and organic orange zest.

Create a well in the center of the dry mixture, then pour in the fresh hot coffee and milk. Mix gently until a firm, non-sticky dough forms. If the dough feels too dry, add a little more coffee or milk gradually.

Divide the dough into four equal parts. Roll each part into a log approximately 10 inches long and flatten them slightly. Cut the logs diagonally into 1-1¼ inch pieces.

Arrange the pieces on a lined baking sheet with at least ½ inch of space between each cookie. Bake for 12-15 minutes, or until they are set and dry to the touch but still soft in the center.

Once baked, let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely. Dust with powdered sugar before serving.