Ingredients:

5 extra large eggs

2 cups flour

2 cups sugar

1/3 cup unsweetened cocoa powder 

1 lb almonds (with skin)

1 tsp vanilla

1 tsp lemon extract

1 tsp orange extract

1/2 tsp salt

Optional: Melted chocolate and sprinkles to decorate top

Directions:

 Preheat oven to 375F.

Grease a cookie sheet (about 17x12) and line bottom only with parchment paper.

Set aside.

Beat eggs and sugar with a mixer for 3 minutes.

Add extracts and salt while continuing to blend.

Sift cocoa power into flour and add to liquids, a little at a time to avoid lumps. 

Once you achieve a smooth and uniform batter, both in color and in consistency, add the almonds.

Stir almonds into batter by hand with a spatula, making sure they are evenly distributed.

Carefully pour almond batter into the prepared pan.

Spread batter evenly, especially in the corners.

Bake in hot oven for 20-25 minutes or until a cake tester inserted in the center comes out clean.

Remove from oven and allow to cool.

Remove parchment from bottom.

*If you’ve decided to decorate them, cover top with melted chocolate and holiday sprinkles (see Tips).

Slice into equal little rectangles to mimic torroncini (little nougats).

Serve cookies in holiday-themed cupcake liners.

TIPS:

If you’ve decided to decorate the cookies, slice them when the chocolate is still soft, otherwise it will crack if cut hardened. Also, if you like a richer flavor, toast the almonds for a few minutes and cool before adding them to the batter.

I slice the cookies into 1.5” x 2.5” strips. Usually that yields about 55 cookies.

If you want to make them white, just omit the cocoa and add an extra tablespoon or two of flour.