Ingredients
2 cups blanched whole almonds, finely ground
5 ounces butter (melted, and cooled)
1 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
2 tablespoons cocoa powder
For rolling
about 1/2 icing sugar
Directions
o Preheat oven to 350 F degrees.
o Beat sugar and butter until creamy.
o Add vanilla to the creamed sugar and butter mixture.
o Mix the cocoa powder with the flour. Add to the creamed butter.
o Grind the almonds.
o Fold in the ground almonds to the creamed butter and cocoa mixture.
o Place the container with mixture in the fridge, and let it rest for about 1/2 hour.
o Take about a tablespoon of the cookie mixture and make a small ball.
o Roll the ball in icing sugar.
o Place the ball coated with icing sugar on a cookie sheet lined with parchment paper.
o Flatten the ball a little.
o Do the rest of the mixture the same way, leaving ample space between the cookies as they will spread.
o Place the cookie sheet on the middle rack and bake for about 15 minutes.
Notes
Photo: Mary Melfi. | 
