Line two baking sheets with
greaseproof paper then grease. Grind the almonds in a food processor or
blender.
Transfer to a bowl, then blend in the
sugar, egg whites, vanilla and almond essence. Stir in the chocolate.
The mixture should just hold its shape, if too soft, chill for 15
minutes.
Shape the mixture into walnut-size
balls. Place on the baking sheets and flatten slightly. Brush with a
little water, dust with icing sugar.
Bake until just firm, 10-12 minutes.
With a palette knife, transfer to a wire rack to cool.