Instructions: Preheat oven to 350 degrees. Place rack in lower third of oven. Cover two large baking sheets with parchment paper.

In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.

Drop spoonfuls of batter - about 1 1/2 to 2 tablespoons - onto the parchment lined baking sheets. Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.

This recipe yields 12 to 18 cookies.

Yield: 12 to 18 cookies

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