Cinnamon Chocolate Macarons

Place almonds, 1 cup (250 mL) of the sugar, cinnamon and cloves in food processor. Cover. Process just until nuts are finely ground. Add chocolate. Cover. Process until chocolate is finely grated, but not melted. Add egg whites and water. Cover. Process just until dough clings together.

Shape dough into 1-inch (2 1/2 cm) balls. (Dough will be sticky). Roll in remaining sugar to coat. Place about 2 inches (5 cm) apart on parchment paper-lined baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch (1/2 cm) thickness.

Bake in preheated 325°F (160°C) oven 10 to 12 minutes or until tops are set but centers remain moist. (Do not overbake.) Cool on baking sheets 1 minute. Remove to wire racks; cool completely.