Ingredients
4 cups unblanched almonds, toasted1 cup sugar5 milk chocolate candy bars (1.55 ounces each), melted1/2 teaspoon ground cinnamon2 large eggs, room temperature4 teaspoons grated orange zest1 tablespoon orange juice2 teaspoons grated lemon zest2 teaspoons vanilla extract1 teaspoon lemon extractFROSTING:1 cup confectioners’ sugar1/2 teaspoon lemon extract1/2 teaspoon vanilla extract2 to 4 teaspoons water
Preparation
Place almonds in a food processor; cover and process until finely chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside.
In a small bowl, beat the eggs, orange zest, orange juice, lemon zest and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
Preheat oven to 325°. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove to wire racks to cool.
Meanwhile, in a small bowl, combine the confectioners’ sugar, extracts and enough water to achieve spreading consistency. Spread over cooled cookies. Store in airtight containers.
