150 g (5 ounces) sugar
1 pinch of salt
250 g (9 ounces) grind almonds
¼ tea spoon cinnamon
1 pinch of clove powder
2 tablespoons of cocoa powder
2 tablespoons of flour
2 fresh white of egg (about 70 g (2.5 ounces))
100 g (3.5 ounces) bitter chocolate
2 tea spoons of kirsch

Directions:
Mix sugar, salt, almonds, cinnamon, clove powder, cocoa powder and flour in a bowl.
Add white of egg and stir until ingredients are evenly distributed.
Cut chocolate in real small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until even.
Now immediately proceed with the next step.
Add melted chocolate from the previous step and the kirsch, knead to a soft dough.
Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 10 mm (0.4 inches) thick. Put out different shapes and put them on a baking sheet covered with baking paper.
Let them rest for about 5 to 6 hours or over night in a dry place.
Bake for about 4 to 6 minutes in the center of the pre-heated oven at 250 °C (480 °F).
Let cool completely before serving.