Preheat your oven to 350°F (175°C). Spread the raw almonds on a baking sheet and toast them for 15-20 minutes until fragrant and golden brown. Chop finely and cool.

In a large mixing bowl, whisk together flour, sugar, baking powder, cocoa powder, and cinnamon. Fold in chopped almonds and orange zest.

Make a well in the center of the dry mixture. Pour in hot coffee and milk, whisking until a stiff dough forms. Adjust with more milk if needed.

Divide the dough into four equal parts. Roll each piece into logs about 10 inches long and 1 inch in diameter. Cut diagonally into pieces about 1 to 1¼ inches long.

Place cut cookies on a lined baking sheet, spaced ½ inch apart. Bake for 12-15 minutes until set and soft in the center.

Cool cookies on a wire rack for a few minutes. Dust with powdered sugar before serving.