Preheat your oven to 350°F (175°C) and spread raw almonds on a baking sheet. Toast for 15-20 minutes or until fragrant and lightly browned. Cool and finely chop.

In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, cocoa powder, and cinnamon. Add chopped almonds and orange zest, stirring well.

Create a well in the center and pour in hot coffee and milk. Mix gradually to form a stiff dough, adding more liquid if necessary.

Divide the dough into four equal portions. Roll each into a log about 10 inches long and 1 inch in diameter. Flatten and slice diagonally into 1-inch pieces.

Place cookies on a baking sheet lined with parchment paper, leaving space between. Bake for 12-15 minutes until edges are firm but centers are soft.

Remove from oven and cool on a rack. Dust with powdered sugar before serving.