Mexican Chocolate Macaroons

If you like the combination of chocolate and cinnamon, you will love these cookies. No flour or butter is used in the recipe. When I made it, I ran out of almonds, so I couldn't press them into the cookies (next time). Make sure you grease the sheets really well. I thought I did, but they still stuck! Because so many of mine stuck, I didn't drizzle the chocolate over top. Warning: you'll need a cup of milk when you eat these.

Classic Christmas Cookies, pg. 46

Prep and Bake Time: 30 minutes

Makes 3 dozen cookies

1 package (8 oz) semisweet baking chocolate, divided

1 3/4 cups plus 1/3 cup whole almonds, divided

3/4 cup sugar

1 tsp ground cinnamon

1 tsp vanilla

2 eggs whites

Preheat oven to 400. Grease baking sheets; set aside.

Place 5 squares chocolate in food processor; process until coarsely chopped. Add 1 3/4 cups almonds and sugar; process using on/off pulsing action until mixture is finely ground. Add cinnamon, vanilla and egg whites; process just until mixture forms moist dough.

Form dough into 1 inch balls (dough will be sticky). Place about 2 inches apart on prepared baking sheets. Press 1 almond on top of each cookie.

Bake 8 to 10 minutes or just until set. Cool 2 minutes on baking sheets. Remove cookies from baking sheets to wire racks. Cool completely.

Heat remaining 3 squares chocolate in small saucepan over very low heat until melted. Spoon chocolate into small resealable plastic food storage bag. Cut small corner off bottom of bag with scissors. Drizzle chocolate over cookies.

Tip: For longer storage, allow cookies to stand until chocolate drizzle is set. Store in airtight containers.