|Almond paste||4 Ounce|
|Powdered sugar||2 Cup (32 tbs), sifted|
|Unsweetened cocoa powder||2 Tablespoon|
In a small mixer bowl, with electric mixer on low speed, break almond paste into small pieces.
Beat in egg white until smooth, several minutes.
Beat in about half the powdered sugar.
Turn out on a smooth surface.
Knead in remaining powdered sugar and cocoa.
Shape into 3/4-inch balls or ovals.
Refrigerate in a covered bowl until ready to dip.