Categories: Cookies, Swedish 
      Yield: 2 servings 
  
  1 1/4 c  Blanched whole almonds                   Chocolate, chopped fairly 
           -(about 7 ounces)                        -fine 
  1 1/2 c  Powdered sugar                    1/4 ts (generous) almond extract 
  3 1/2 tb Unsweetened cocoa powder            2 lg Egg whites 
  2 1/2 ts Ground cinnamon                     2    To 5 Tbl confectioners' 
    1/8 ts Ground cloves                            -sugar for rolling out 
      3 oz Bitterswet (not unsweetened)             -cookies 
           -or swmisweet                   
  
  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.