For the cookie:
12 ounces blanched almonds
1 1/2 c sugar
3 egg whites
1 teaspoon amaretto liquor or
1/8 tsp cinnamon
2-3 ounces baking chocolate
In a food processor, blend blanched almonds and sugar until fine and powdery.
Beat egg whites until stiff peaks form. Fold in almond mixture. Add amaretto or cinammon. Mix until smooth. Refrigerate 1/2 hour to 1 hour.
Line cookie sheet with parchment. Preheat oven to 350o. Roll walnut sized balls and place on pan. Press a whole almond into each cookie. Bake 15-20 minutes. Cool to room temperature.
Melt baking chocolate. Drizzle over cookies. Store in airtight container. Yield approximately 50 cookies.