Good quality chocolate for glazing.I prefer a bittersweet chocolate...at least 70%
Preheat oven to 350° F. Position rack in the center.
Line baking sheet with parchment paper.
In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).
Add ground almonds and incorporate with the dry ingredients. Set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs for 2-3 minutes.
Add honey. Continue to whisk until well thickened.
Add sugar. Beat well.
Add orange zest, juice and extract.
Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).
Working with dough in small batches, place on well-floured wooden board and roll out to 1/4 - 1/2" thick.
With a rhombus-shaped cutter or with a knife cut dough (I use a 2-inch cutter).
Place on cookie sheets.
Continue until all the dough has been shaped. Leftover dough trimmings can be re-rolled.
Bake at 350° F for about 15-18 minutes or until firm to touch.
Let cool completely before glazing with chocolate.
If you find the dough too soft to handle, you can add a little bit more flour. Also, you can try refrigerating the dough-the honey will make the dough firm up a little bit. As every oven is different, I recommend baking one cookie in order to get the right baking time. Remember, when the cookies are firm to the touch, that is to say, leave no imprint when gently touched, they are done. The longer they stay in the oven, the harder and crispier they get.For the chocolate glaze, melt the chocolate in a double boiler. With a pastry brush, coat the mostaccioli with chocolate. Can be stored in an airtight container, in a cool place for weeks.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.