1/2 lb. almonds, blanched & slivered
1/2 c. sugar
6 oz. semi-sweet chocolate
3 egg whites
1 1/4 c. confectioners' sugar

Preheat oven to 300 degrees. Butter and flour cookie sheets. In a heavy bottomed pan, cook the sugar in 1/4 cup water until the syrup spins a thread or a thermometer registers 240 degrees. Stir in the almonds and remove from the heat. Grate the chocolate or use a food processor. Beat the egg whites until they are very stiff, adding spoonfuls of confectioners' sugar during the last few minutes of beating. Fold in the almond mixture and the grated chocolate and drop by teaspoonfuls on the cookie sheets. Bake until the cookies are dry, about 20 minutes. Let stand 5 minutes and remove from pan. Yield: 40 cookies.