Put almonds in boiling water for just a few minutes. Run the almonds under cold water in a colander and slide your fingers on the almonds to remove shells. Place the blanched almonds in the oven at 350 degrees for a few minutes to lightly toast them and the almonds should be dry. Remove from oven and cool.
Place the almonds in a food processor a process to medium coarseness. You do not want to make them look like a flour.
Beat eggs with sugar together. Add almond extract. Add the almonds and cocoa and mix by hand with a wooden spoon.
Preheat oven to 350 degrees. Put margarine or oil on your hands. Form small ball. Make small hole in center with whole almond. Bake for approximately 15 minutes. Use parchment paper on your baking sheet.
This recipe can be made 1 week before you need them. Place in air tight container or freezer bags. May refrigerate, but do not freeze.