about 100 g/ 3.5 oz/ 1 cup icing sugar for rolling the cookies
Grate the chocolate on a box grater on the side with the largest shredding holes. If using a food processor, chop the chocolate finely but don't let it turn into powder.
Mix the grated chocolate, eggs, icing sugar, ground almonds, flour, vanilla extract, cinnamon, and water. The dough will be somewhat sticky. Form a dough disc, wrap it in cling film. Place the dough in the fridge until firm, at least two hours or longer, preferably overnight.
Preheat the oven: 150 degrees Celsius/ 300 degrees Fahrenheit. Line 2 or 3 baking trays with parchment paper.
Place the remaining icing sugar in a small bowl. Form balls about the size of a walnut and roll the balls in icing sugar. Place them on a baking tray and bake for about 15 minutes. Keep the dough you are not using refrigerated, so that it remains firm. Once it is too warm, it will become stickier again.
Shortly before the first batch of cookies is baked, form the second batch of cookies and place the balls on another prepared baking sheet. Leave the cookies to cool down on the baking sheet for about 5 minutes, then place them on a cooling rack.
When completely cooled, place them in an airtight container.
Always use a digital kitchen scale when baking; it yields the best results.