3/4 c  Plus 2 Tbls. (100 grams)
Blanched almonds
1 1/3 c  (200 grams) confectioners
Sugar
Scant 1/4 cup (20 grams)
Unsweetened cocoa powder,
Prefer Dutch process
3    To 3 1/2 Tbls. egg whites
1 tb Milk

Grind the almonds to a coarse powder in a food processor fitted with
the steel blade. Add the sugar and cocoa and process to a fine
powder. Add 3 tbsp egg whites & process to a stiff, solid paste. Add
the additonal egg white if necessary.

Shaping: Pinch off pieces of dough the size of a fat cherry and roll
between your hands into balls. Place 2 inches apart on buttered or
parchement-lined baking sheets. Lightly brush the tops with milk.

Baking: Heat the oven to 325 degrees F. Bake for 20 to 22 minutes. At
first the cookies will flatten out and look like nothing at all, but
given a few minutes, each of these little cookies will puff up and
their tops will become cracked and shiny. Cool on racks.