- 1/2 pound almonds
- 8 cups all-purpose flour
- 1/4 pound unsweetened cocoa powder
- 2 tablespoons baking powder
- 2 tablespoons ground cinnamon
- 1 teaspoon salt
- 3 cups white sugar
- 1 1/2 cups shortening
- 6 eggs
- 1 (6 ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Frosting:
- 1 cup confectioners' sugar
- 1/4 teaspoon almond extract
- 1 tablespoon water, or as needed
- Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
- Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
- Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
- Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
- Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
- Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.