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1
Heat oven to 325F.
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2
Line several baking sheets with aluminum foil.
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3
In a food processor, process the almonds and 1 c. powdered sugar till the almonds are pwdr-fine but not oily; stop the processor and scrape down the sides several times.
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4
Add in the cocoa pwdr, cinnamon, cloves, and chocolate; continue processing till the chocolate is finely grnd.
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5
Add in the remaining 1/2 c. powdered sugar, the almond extract, and egg whites; process till the mix is blended and just forms a mass.
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6
Set the dough aside for 5 - 10 min to stiffen slightly.
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7
Generously dust a work surface with powdered sugar.
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8
If the dough seems too soft to roll out easily, dust it with more sugar and knead till the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
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9
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.
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10
Cut out the cookies using a 2 1/4-inch heart-shaped (or possibly similar) cutter.
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11
Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
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12
Bake the cookies for 9 to 12 min or possibly till almost hard on top and slightly puffy.
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13
Let them stand on the foil lined baking sheets till completely cooled.
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14
Peel from the foil.
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15
Store airtight for 3 to 4 days.
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16
Freeze, airtight, for longer storage.
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17
Makes about forty 2 1/4-inch cookies.
