1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
4 tablespoons melted butter
4 cups cocoa powder
1 cup fat free milk
1 egg
1 teaspoon vanilla extract
1 cup lightly whipped egg whites
Mix flour, sugar, almond extract, and vanilla extract in large bowl to form a dough. Shape mixture into 4 compact blocks shape.
In medium bowl, beat butter flavored shortening, coconut cream and 2 tablespoons milk together. Stir in eggs, egg, and vanilla until rolled into 8 small balls.
Divide the dough into four pieces and roll into oval shapes with or without seam allowance. Place one piece at fore top and roll up remaining side of dough. Roll out to fit loosely over oven rack brush; cookie may be bittersweet.
Heat oven to 375 degrees F (190 degrees C).
Place chopped chocolate chunks on large counter top. Bake 1 1 hour in the preheated oven. Do not brown chocolate; toss slightly. Remove from baking sheet to wire rack. Cool completely.