To toast the 1/4 cup of blanched almonds, heat them in a small skillet over a medium low heat for 5 or more minutes, stirring from time to time. When the almonds are golden brown and fragrant, remove them from the heat and transfer to a bowl. When cool, chop almonds.

Break the bittersweet or semisweet chocolate into small pieces. Microwave in 15 second bursts, stirring after each time, until the pieces are warm and beginning to melt. Stir the melting pieces until the chocolate is smooth. Set aside to cool slightly. (You can also melt the chocolate in a glass bowl set over a pot of simmering water.)

Position rack in oven’s center and preheat to 325 degrees.

Line baking sheets with parchment paper. Lightly butter the parchment.

Using a food processor, finely grind the 1 cup of blanched almonds with 2 tablespoons of the sugar. Add one egg white to the processor bowl and blend for 10 seconds. Add half of the remaining sugar and process another 10 seconds. Scrape down bowl. Add second egg white and process 10 seconds. Add remaining sugar and process 10 seconds. Transfer mixture to a medium bowl.

Mix in melted chocolate, cocoa, and chopped 1/4 cup of almonds. Mix well to incorporate all ingredients. Batter will be quite thick.

Using a 1 tablespoon scoop, set rounds of dough on prepared baking sheets. (If you don’t have a scoop, drop batter by tablespoonfuls onto prepared sheet and shape into 1 1/4 inch diameter rounds with moistened fingers.) Cookies should be about 1 1/2 inches apart on the sheet. Insert a whole blanched almond, pointed end up, into the center of each cookie.

Bake until cookies are dry and just firm on the outside, but still soft in the center, about 12-15 minutes. Remove from oven. Allow to sit for one minute on baking sheet, then transfer cookies to cooling rack.