Ingredients

Step by step

1. In a mixing bowl, beat together the butter, sugar and orange zest until creamy. Briefly beat in the egg yolk until combined. Add the ground almonds, flour, salt, baking powder, spices and the 1 tablespoon orange juice to the bowl. Work the ingredients together, using a wooden spoon at first, then your hands, until you have a fairly firm ball of dough.
2. Knead briefly and flatten the dough into a round, then wrap and chill for at least 15 minutes to firm up. If you leave the dough for longer, you may need to bring it back to room temperature before rolling out.
3. Dust your work surface with flour and roll the dough out to a large rectangle, the thickness of a pound coin. Neaten the edges, then cut the dough into 4cm x 6cm rectangles using a small sharp knife. Trim the corners from one short end of each rectangle to make tea bag shapes, as in the picture. Using the point of a 5mm piping nozzle, or a skewer, make holes in the pointed end of each biscuit. Arrange the biscuits on 2 baking paper-lined baking trays and chill again for at least 15 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
4. Bake the biscuits for 12-14 minutes until light golden brown. Leave on the trays for 5 minutes to firm up before transferring to a wire rack to cool completely.
5. Melt the chocolate in a small heatproof bowl over a pan of gently simmering water, stirring occasionally. Dip the square end of the biscuits a third of the way into the chocolate and let the excess drip off before placing on a lined tray. Leave to set.
6. Once set, thread fine string or embroidery thread through the biscuits and decorate with tags, if you like.