2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 c. sugar
3 tbsp. cocoa
3/4 tsp. almond extract
1/3 c. finely chopped almonds

Preheat oven to 200 degrees. Line 2 cookie sheets with foil.

In small bowl, at high speed beat egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, 2 tablespoons at a time, beating well after each addition. At low speed, beat in cocoa and almond extract until blended. Fold in almonds.

Drop mixture by slightly rounded tablespoons on cookie sheets. Sprinkle top with 1 tablespoon reserved almonds. Bake 1 hour and 15 minutes or until set. Cool on wire racks, after 10 minutes cooling on cookie sheets. Store in tightly covered container. Makes about 2 dozen; each about 35 calories.