Place rack in center of oven. Preheat oven to 325°F. Line baking
sheets with parchment paper and lightly butter the parchment (if
cooking spray is available, spray the paper). Place 1 cup blanced
almonds in the bowl of a food processor that has been fitted with the
steel blade. Add 2 tb sugar and grind the nuts and sugar to a fine
texture. Add 1 egg white and blend 10 seconds. Add half the remaining
sugar and blend 10 seconds. Add the remaining sugar and blend another
10 seconds. Transfer to a medium bowl. Mix in the melted chocolate,
chopped almonds, and cocoa powder. Using a tablespoon, drop the
batter onto the prepared sheets, leaving 1-1/2" in between each
cookie. Moisten fingertips with cold water and shape the dough into
3/4" high 1-1/4" wide mounds. Set a whole almond into the center of
each mound, pointed end up. Bake until the cookies are dry and just
firm on the outside but soft in the center, about 12 to 15 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.
