Makes about 50 cookies
- 5 ounces sugar
- 1 pinch of salt
- 9 ounces ground almonds
- 1/4 teaspoon ground cinnamon
- 1 pinch of ground cloves
- 2 tablespoons of cocoa powder
- 2 tablespoons of flour
- 2 fresh egg whites
- 3.5 ounces bittersweet chocolate
- 2 teaspoons kirsch
In a bowl, combine sugar, salt, almonds, cinnamon, cloves, cocoa, and flour. Add egg white and stir to combine.
Cut chocolate in small pieces. Pour hot water over the chocolate and let rest 5 minutes. Pour off water, reserving 1/2 tablespoon. Stir water into chocolate.
Add the kirsch and chocolate into the flour mixture and knead to form a soft dough. Roll out on a flat surface and cut into shapes. Place on a baking sheet covered with baking paper.
Let cookies rest 5 to 6 hours, up to overnight, in a dry place.
Bake for 4 to 6 minutes in a preheated 475 degree F oven.
Let cool before serving.