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1
Grind half the cooled almonds finely, the other half coarsely.
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2
A food processor is perfect for this.
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3
Mix almonds, cocoa, sugar, baking soda, salt and allspice in mixer bowl.
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4
Lightly beat eggs with almond extract in small bowl.
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5
Use the paddle attached, and with the mixer running, add egg mixture to the flour mixture.
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6
Add chocolate chips and beat only until dough forms.
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7
If too dry and crumbly add a tablespoon or two of milk.
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8
The dough should just hold together.
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9
Turn out onto floured board, knead lightly a few times to make a cohesive dough.
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10
Divide into four pieces, form into logs about 14 inches long and 2 inches around.
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11
Place on two cookie sheets lined with parchment or lightly oiled, spacing at least two inches apart.
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12
Flatten each log slightly with your hand.
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13
Bake for 20 minutes or until firm to the touch, switching rack positions half way through the baking.
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14
Leave loaves on sheets and place on cooling racks for 10 minutes.
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15
Turn oven down to 350.
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16
Slice each log on a diagonal about 3/4 inch thick, and place cut side up on the cookie sheets.
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17
Bake for 7 minutes, turn each cookie over and bake for another 7 minutes.
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18
Remove from pans to cooling racks.
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19
When completely cooled, store in tins for up to one month.
