In a large bowl beat sugar, butter, baking soda, baking powder
and cinnamon with an electric mixer until blended.
Add eggs and extract; beat until smooth.
Stir in grated chocolate (or finely ground in food processor or
blender).
With mixer on low speed, beat in flour, half at a time.
Stir in almonds. (To toast nuts: Spread nuts on a cookie sheet and bake in a
35~F oven until golden.)
Cover dough and refrigerate 1 hour or until firm enough to
shape.
Position racks to divide oven in thirds.
Heat oven to 35~F.
Lightly grease 2 cookie sheets.
Divide dough in fourths. On a lightly floured surface, roll out each portion of dough into a 12-inch log.
Place 2 logs 4 inches apart on each cookie sheet.
Brush with egg glaze.
Bake 25 to 3 minutes, switching cookie sheets halfway
through baking, until logs feel firm.
Loosen logs and cool on sheets 1 minutes.
Reduce oven temperature to 275~F.
Slide logs onto cutting board.
With a long serrated knife, carefully cut each log diagonally
into 2 slices.
Arrange slices upright on cookie sheet.
Bake 2 minutes or until dry. Remove to rack to cool
completely.
Store airtight.
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