Preparation / Directions:
Beat til light and fluffy 4 extra large eggs. Add 2 cups granulated sugar and continue beating tile the eggs are almost white and very light. Than add, 1 small bottle almond extract, 3 tbsp cocoa and 6 - 8 cups of ground almonds (as many as it takes to make the batter the right consistency for a drop cookie).
Drop by spoonfuls onto a cookie sheet lined with parchment. Bake at 350 F. 8 to 10 minutes, until done but still slightly soft. While still warm, roll them in a light mixture of icing sugar and water, it should be about as runny as heavy cream. Voila!
If you prefer a more evenly shaped cookie, make your batter a little stiffer and roll it into balls to place on cookie sheet.
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