No-Bake traditional "Skaltsounia" halfmoons with chocolate

This is a traditional sweet recipe which can be found in Crete but also in various Aegean Sea islands. The recipe differs from region to region regarding the type of filling but also regarding the preparation of the recipe because we have those which are fried or baked and those without any cooking. This last one is the version of Skaltsounia (or "Kaltsounia" or "Kalitsounia") I'm giving you today and it is a sweet treat that it is commonly served in special occasions like Easter, Christmas, Weddings or Christenings but you can enjoy them anytime accompanying your coffee. The traditional recipe is without any chocolate in the dough mixture but here we have a more modern version. Try them out when you have the chance, you'll see how addictive they can become

Recipe of Fotis Chryssanthidis,
a talented young Pastry Chef

"BHMAgourmet" magazine of "TO BHMA" newspaper 

Ingredients (for 16-18 pieces)

For the filling:
200gr. of mixed dried fruits
100ml of honey or 100gr. of apricot jam
180gr. of walnuts, finely chopped
1 tsp of ground cinnamon
1 orange, the zest

For the dough:
250gr. of almond meal (very fine ground almonds -blanched or not)
250gr. icing sugar
30gr. unsweetened cocoa powder
60ml fresh orange juice
extra icing sugar for dusting

Method:
Start with the filling, putting all the ingredients into a blender and whizz until you have a fine mixture. Keep on the side in a bowl.

For the dough, put all the ingredients in the bowl of a standing mixer and beat, using the appropriate attachment for pastry, until you have a nice and soft dough. Leave on the side to rest for a while.

Transfer the dough on a lightly floured surface and with a rolling pin roll out into a disc of  2½-3mm thickness. Using a cookie cutter (9-10cm diam.) cut round discs out of the dough.

Place some of the filling in the centre of each disc and fold into halfmoons. Using a fork press the edges to seal the filling.

Dust on top with plenty of icing sugar and serve.