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Grind the toasted almonds in a food processor. Add the dried fruit and reduce to a paste.
Blend into the same food processor the flour, sugar, honey, All Spice, Baking Powder, vanilla, orange and lemon extracts, salt and water in a stand mixer on low speed until dough forms but is well mixed. Dough will be hard.
Turn dough onto a lightly floured surface and separate into 12 pieces. Roll each piece into a rope and form a bagel-shaped cookie. Repeat with each piece.
Line a cookie sheet with parchment paper and place all the cookies on it, evenly separated.
Cook in a 350F oven for 18 minutes.
Cool on a wire rack.
Prepare your chocolate dip by either melting the chocolate and shortening in a microwave on 50% power or using a double boiler.
Dip each cookie in melted chocolate until evenly coated. Gently place on wire rack until chocolate solidifies.
These cookies stay fresh for a long time when stored covered in cool, dry area.