1 1/4 c  Almonds; ground toasted*
1 1/4 c  Sugar
1/4 c  Cocoa;unsweetened
1/4 c  Flour; unbleached
1/2 ts Cinnamon
1    Egg, slightly beaten
1    Egg yolk

Combine all the dry ingredients in a small bowl. Add the egg and egg yolk
and mix well. Shape mixture with your hands, a teaspoonful at a time, into
3 inch sticks. Place on an oiled and floured baking sheet, about 2 1/2″
apart. Flatten with a fork.
Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack.
YIELDS ABOUT: 2 1/2 dozen

*To toast hazelnuts or almonds, place them on a cookie sheet and place the
sheet on the top rack under the broiler for 4 to 5 minutes, stirring a
couple of times. Allow to cool for at least 10 minutes before chopping in a
processor or blender.