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1
Preheat oven to 350u00b0F. Line a baking sheet with parchment paper.
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2
In a small pot, melt butter and chocolate. Add brown sugar, vanilla, instant coffee crystals to mixture and blend well. Let cool, add to egg mixture and blend well.
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3
Sift flour with baking powder, baking soda, cinnamon into a bowl and add a pinch of salt. Add to egg mixture and with a dough paddle, mix ingredients on low speed until blended.
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4
Stir in nuts, orange zest and mix on low speed. Note: dough will be sticky.
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5
Turn dough onto well-floured surface, divide in half. Shape into 2 log-shaped rolls, each about 2 inches in diameter and 12 inches long. Place on baking sheet. Refrigerate 30 minutes. Use spatula to smooth dough. Brush the tops of the logs with egg mixture. Sprinkle with more cinnamon in desired.
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6
Bake in oven about 25 minutes or until lightly browned and set. Let stand until cool enough to handle. With a serrated knife, carefully cut into diagonal slices about 1/2-inch thick; dough will be slightly soft inside. Return slices in one layer to baking sheets.
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7
Bake about 10 minutes until lightly toasted, crisp and dry. Watch carefully so cookies don't brown throughout or they will be too hard and dry. Cool on a rack. Dust with confectioners sugar if desired. Keep in airtight containers.
