Place the almonds in a food processor and process until finely chopped but not quite ground.

Mix all the dry ingredients (including the orange zest) in a mixing bowl. Then add the orange juice, oil and, little by little, as much water as you need to form a pliable and slightly sticky dough.

Wrap the dough in plastic wrap and let it rest in the fridge for an hour or more.

Take the dough out of the fridge. Flour the dough lightly and roll it out between sheets of wax or parchment paper about 1 cm (3/8 inch) thick.

Remove the top layer of paper and cut the dough into rhomboid shaped pieces about 6-7cm (2-3 inches) long.

Place the pieces on a cookie sheet and bake in a moderate (180C/350F) oven for about 12 minutes, for a soft cookie, or up to 15 minutes if you like a crunchier one.

Let the cookies cool completely.

Meanwhile, heat the bittersweet chocolate over the gentlest flame you can manage just until it has melted. One by one, dip the cookies in the chocolate to cover them top and bottom. Let any excess drip off.