Chocolate-Almond Macaroons

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Finely grind the almonds sugar cinnamon and salt in a food processor.

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.

Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.

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.