Ras El Hanout Crescent Cookies (Ethiopian Spiced Crescent Cookies)
Combine the flour, ground almonds and sugar in a large bowl and make a well in the center. Add the egg yolks and distribute the butter and Ras el Hanout over the top. Mix everything together using a pastry blender or two forks, then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper.
Transfer the dough to a floured surface and divide into 4 equal portions. Shape each portion into a roll about 2-3 cm (approximately 3/4-1 inch) in diameter. Cut each roll into 1 cm (approximately 3/8 inch) thick slices and shape into crescents. Place the crescents onto the prepared baking sheet and bake for 10-12 minutes, until lightly golden. Remove from the oven and let cool.
Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Transfer the melted chocolate to a freezer bag with the corner tip cut off and drizzle the chocolate over the cooled cookies.