¼ teaspoon salt
l½ cups sugar
½ cup sifted flour
l½ cups almonds, blanched, toasted, ground
1 (6-ounce) package semisweet chocolate pieces, finely ground
l½ teaspoons vanilla
Beat eggs and salt well; gradually add sugar, and continue beating until very thick and lemon-colored. Add remaining ingredients, and mix well. Chill about 1 hour. Drop by half teaspoon-fuls onto foil-covered cookie sheets. Bake in moderate oven, 325° F., about 25 minutes. Makes about 7 dozen.