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Instructions:

Beat egg whites until frothy. Add cream of tartar and salt. Beat about 10 minutes. Add sugar, one tablespoon at a time, beating well after each addition. Add vanilla and almond; fold in chocolate bits and nuts. Drop by teaspoonful on a cookie sheet lined with foil. Can be close together. They don't spread. Preheat oven to 350ºF.  Put cookies in a TURN OFF HEAT. Leave in oven overnight. DO NOT PEEK! (Do NOT attempt these on a humid day.)