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Preheat the oven to 325°F.
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Line a couple of cookie trays with parchment paper.
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In a food processor, process the almonds with the sugar until finely ground.
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Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
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Process in the egg whites and the extract until it blends and forms a mass.
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Remove the dough, let sit for about 5 minutes.
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Roll out on a board sprinkled with icing sugar.
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Cut with cookie cutters and place on the trays.
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Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
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Let cool then peel from the paper.
