Preheat oven to 350°F
Line 3-4 baking sheets with parchment paper
Place eggs and sugar in a heatproof bowl on top of a saucepan of simmering water.
Beat with a whisk until thick and foamy.
Remove bowl from pan and continue to beat for an additional two minutes.
In a large bowl, sift flour, and cocoa powder. Add in the spices, almond flour and orange peel.
Slowly add the egg mixture and mix well until you have a uniform dough. If the dough is a bit loose a little more flour.
Using a cookie scooper, drop small mounds onto the parchment sheets.
Press down lightly on the mounds.
Bake for approximately 15 minutes.
Cool on wire racks.
While the cookies are baking, place chocolate chips on two separate bowls, each over a pan of simmering water. Stir gently until thoroughly melted.
Using tongs, dip each cookie into the melted chocolate, alternating in order to end up with equal amounts of each color. Sprinkle with sugar crystals.