Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  eggs
  2               cups  sugar
  1              ounce  almond extract -- (small bottle)
  3        tablespoons  cocoa
  6               cups  ground almonds -- (up to 8-cups)

Preparation:

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.

Nutritional Information:

6547 Calories (kcal); 421g Total Fat; (53% calories from fat); 243g Protein; 567g Carbohydrate; 748mg Cholesterol; 316mg Sodium