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

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”