1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Next, add the vanilla extract and mix in. Combine flour, cinnamon, and salt and add to the bowl. Mix until just combined. Add the orange zest, milk and chopped pecans and mix until combined. Shape the dough into two logs, wrap them in plastic wrap and place them in the fridge overnight.

2. Preheat oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Slice the dough logs into thick slices (about 12 per log) and place on the prepared baking sheet with enough space in between. Bake the cookies for about 12-14 minutes until firm and only slightly browned. Take out of the oven and let cool down on the baking sheet for some time, then remove and let cool down completely on a wire rack.

3. Melt the chocolate in a heatproof bowl over a pot with simmering water. Dip the cookies on one side into the chocolate (or drizzle them with the chocolate). Place them on a piece of baking parchment and sprinkle with some flaky sea salt. Let dry completely. Store in a box that closes well in a cool place.