3/4 c. almonds
1 lg. egg white
1/8 tsp. cream of tartar
1 1/4 c. powdered sugar
2 tbsp. unsweetened cocoa

Finely grind 1/2 cup almonds; set aside.

Mix egg white, cream of tartar, powdered sugar, and cocoa. Beat on high until thick and smooth. Stir in ground and chopped almonds, lightly coat baking sheet with spray oil and flour. Drop dough in 1 1/2 teaspoon mounds 2 inches apart.

Bake at 375 degrees until cookies are crisp outside, but still soft inside (cut to test). About 10-12 minutes. Transfer to racks, let cool.