Chocolate-coated Gingerbread Biscuits
Slowly heat honey and oil in a small saucepan and transfer to a bowl. Stir egg, gingerbread spice, orange zest and orange juice into honey mixture. Mix flour, cocoa and baking powder, sift over honey mixture and fold in. On a floured surface, knead mixture to a dough and knead in almonds.
Divide dough in half and roll each portion into a strip about 32 cm long (approximately 12 inches long) and 2.5-3 cm diameter (approximately 1 to 1 1/8 inch diameter). Refrigerate dough strips for about 10 minutes. Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Set dough strips on prepared baking sheet sheet, press gently to flatten slightly and bake 20-25 minutes. Cut each strip into 14 triangular biscuits. Melt chocolate over a hot-water bath and brush over gingerbread biscuits while still warm. Let chocolate dry before serving biscuits.