Preparation

1. In a mixer bowl with a guitar hook, put the butter and sugar and mix until a light and airy mixture is formed — about 3 minutes. Continue to blend and add the eggs, one by one, and the vanilla extract.

2. Into a separate bowl sift the flour, salt, baking soda, nutmeg and cinnamon. Stir in the ground almonds.

3. Turn the mixer on a slow speed. Into the butter and egg mixture gradually add the dry ingredients and mix until a uniform mixture is obtained. Put the dough in the refrigerator for at least an hour.

4. Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper or a silicone surface. Using two spoons, create small cookies and place them on the baking paper at intervals of 3 cm apart — the cookies spread during baking. Sprinkle a little sugar on the cookie dough, put in the oven and bake until you get thin, golden-brown cookies and lace-like figures — about 8 minutes. Remove the cookies from the oven and refrigerate — the cookies must be completely hard before dipping in chocolate.

5. When the cookies are cold, melt the chocolate and add the cinnamon to it. Dip each cookie up to half of it in the hot chocolate and put them immediately in the refrigerator until the chocolate hardens.