Instructions: Chocolaty rich with a chewy macaroon cookie center.

Preheat oven to 400 .

Combine almonds, superfine sugar, confectioners sugar and cinnamon in a large bowl; beat in melted chocolate and egg whites until smooth; wrap in wax paper. (Mixture will be sticky.) Chill several hours or overnight.

cut dough in half. (Refrigerate one half.) Roll out dough to a 1/2-inch thickness between two sheets of wax paper. Remove top piece of wax paper.

Witha 2-1/2 inch round cookie cutter, cut out as many circles from teh dough as you can. Remove scraps of dough and refrigerate for second rolling; cut circles in half to make half moon shapes. Carefully remove cookie halves from bottom sheet of wax paper; place cookies on lightly greasted cookie sheets; sprinkle lightly with granulated sugar. Repeat with other half of dough. Use any scraps of dough for second rolling. Let cookies dry for 3 hours.

Bake in a 400 oven for 12 minutes or until cookies are browned on the bottoms. Remove to wire racks; cool completely. Cookies will have an outside crust but will be soft inside (gosh, doesnt that sound like Al Martin? (grin) ).

Makes 2-1/2 dozen cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.