|Sugar||2 Cup (32 tbs)|
|Unblanched almonds||1 Pound, ground|
|Semisweet chocolate squares||2 Ounce, grated|
|Unsweetened chocolate squares||2 Ounce, grated|
|Granulated sugar||1 Cup (16 tbs) (For Rolling)|
|Glaze||1 Cup (16 tbs)|
Combine the sugar, salt, cinnamon, and cloves in a large mixing bowl.
Stir in the almonds and chocolates.
Add the unbeaten egg whites, one at a time, mixing until blended.
Stir in the kirsch, adding only enough so that the mixture still remains stiff enough for rolling.
Pat the dough out onto a board sprinkled lightly with sugar.
Roll out to slightly less than 1/2-inch thickness.
Cut into rosette shapes or 1 1/2-inch rounds with a cutter.
Place on a well-greased cookie sheet, an inch apart, and let dry overnight at room temperature.
Bake in a 325° oven for 10 to 15 minutes.
Immediately brush the cookies with the Glaze; cool on the cookie sheet.