Chocolate Almond Cookies (baci Di Cioccolato)

These wonderful bite-size chocolate cookies come from the restaurant
Coco Pazzo in New York City and were created by pastry chef Susan
Spungen.

6 cups almond flour (see pages 2ss-s6for sources) 4 1/2 cups sugar 1
cup cocoa powder 6 ounces semisweet chocolate, melted 6 tablespoons
honey Dash of vanilla 9 egg whites

1. Preheat the oven to 350-F.

2. Combine the flour, sugar, and cocoa powder in a large mixing bowl
and stir with a wooden spoon to combine.

3. Add melted chocolate and honey and mix well. Add egg whites and mix
until a dough is formed.

4. Drop by rounded teaspoonfuls, or use a melon baller, onto baking
sheets lined with parchment or aluminum foil. Bake 8 to 10 minutes.
They should still be soft when you take them from the oven. Cool
slightly before serving. Serve them warm.