I believe this recipe comes from a Cooking Light magazine. I cannot date the magazine but I have been making these cookies, particularly around Christmas, for well over ten years.
Preheat oven to 350 degrees.
1cup slivered almonds
stirring occasionally for 5-10 minutes until lightly toasted.
Whip until stiff:
4 large egg whites
1 t vanilla
1/2 t almond extract
1/4 t cream of tartar
1/3 c sugar
Sift and then fold into the whipped egg white mixture:
2/3 c sugar
5 T Dutch-process cocoa powder*
3 T cornstarch
1 1/2 t cinnamon
Then add and fold in:
1/2 cup of the toasted slivered almonds
Drop meringues onto wax paper on a cookie sheet. REDUCE oven heat to 200 degrees F; bake one hour or until meringues sound hollow when tapped on bottom [I often cook 1 1/2 hours]. Turn off oven and let meringues sit an additional hour in the warm oven.
Dip cool meringues in melted
bittersweet chocolate chips (about 1 1/2 ounces) [I use Ghirardelli 60% Cocoa]
then toasted almonds.
Cool cookies with chocolate/nuts on top.