Chocolate-Almond-Marsala Cookies

• 1 1/4 cups all-purpose flour, plus more for work surface
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon coarse salt
• 2 large eggs
• 1/3 cup Marsala wine
• 1/2 cup whole raw almonds with skins, toasted and coarsely chopped
• 1/2 cup finely chopped candied orange peel
• 4 ounces semisweet chocolate, chopped
• 3 tablespoons honey

1. Stir together flour, baking powder, cinnamon, and salt in a large bowl.
2. Beat 1 egg with the wine in a small bowl; stir into flour mixture.
3. Stir in almonds, orange peel, and chocolate.
4. Stir in honey.
5. Knead dough on a generously floured work surface just until it holds its shape.
6. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log.
7. Refrigerate logs until cold, about 45 minutes.
8. Preheat oven to 250F.
9. Cut each log crosswise into 3/4-inch-thick slices.
10. Gently press edges of each slice to flatten.
11. Lightly beat remaining egg.
12. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper.
13. Brush tops with beaten egg.
14. Bake 20 minutes.
15. Raise oven temperature to 350F.
16. Bake until cookies are deep golden brown, 10 to 12 minutes more.
17. Let cool on sheets on wire racks.
18. Cookies can be stored in airtight containers at room temperature up to 2 days.

flour, baking powder, ground cinnamon, coarse salt, eggs, marsala wine, almonds, candied orange, semisweet chocolate, honey

Taken from www.epicurious.com/recipes/food/views/chocolate-almond-marsala-cookies-389381 (may not work)