Chocolate-Almond Macaroons

DIRECTIONS

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. Finely grind the almonds, sugar, cinnamon and salt in a food processor.
3. Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
4. Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
5. Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.