INGREDIENTS

INSTRUCTIONS

Heat oven to 325F.  Line several baking sheets with aluminum foil.  In
a food processor, process the almonds and 1 cup powdered sugar  until
the almonds are powder-fine but not oily; stop the processor  and
scrape down the sides several times.  Add the cocoa powder,  cinnamon,
cloves, and chocolate; continue processing until the  chocolate is
finely ground. Add the remaining 1/2 cup powdered sugar,  the almond
extract, and egg whites; process until the mixture is  blended and just
forms a mass.  Set the dough aside for 5 to 10  minutes to stiffen
slightly.  Generously dust a work surface with powdered sugar.  If the
dough  seems too soft to roll out easily, dust it with more sugar and
knead  until the consistency is manageable, but avoid adding any more
sugar  than absolutely necessary.  Roll out the dough to 1/4 inch
thickness,  lifting it with a spatula frequently and redusting the
surface and  rolling pin with powdered sugar to prevent sticking.  Cut
out the  cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
Use a  spatula to transfer the cookies to the prepared baking sheets,
about  1 inch apart.  Bake the cookies for 9 to 12 minutes or until
almost firm on top and  slightly puffy.  Let them stand on the foil
lined baking sheets until  completely cooled.  Peel from the foil.
Store airtight for 3 to 4  days. Freeze, airtight, for longer storage.
Makes about forty 2 1/4-inch cookies.  [THE BALTIMORE SUN;  November
25. 1990]  Posted by Fred Peters.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1200
Calories From Fat: 400
Total Fat: 47.7g
Cholesterol: 0mg
Sodium: 128.3mg
Potassium: 849.2mg
Carbohydrates: 187.4g
Fiber: 14.7g
Sugar: 158.8g
Protein: 24.7g