1 Preheat oven to 350º F. Coat 3 bear paw molds or madeleine pans thoroughly with nonstick cooking spray (work in batches if you don't have 3 molds or pans).
2 In a food processor, grind almonds until a crumbly paste forms. Set aside.
3 In a large bowl, cream together butter and sugar. In a separate bowl, mix together flour, cinnamon, cloves, cocoa powder and ground almonds. Add dry ingredients to the butter and sugar mixture; mix thoroughly.
4 Press dough into prepared molds or pans and bake for 15 to 20 minutes, or until a wooden toothpick inserted in the center of the cookie comes out clean. Allow cookies to cool for 5 minutes before gently sliding them out of the molds. Allow to cool completely, sprinkle with sugar. Serve.