Put the almond flour, sugar, chocolate, cinnamon and cloves in a food processor and process until you are left with a fine powder.
Add the egg white and pules until everything combines. Bring the dough together into a ball. At this point, you can wrap and chill the dough if you prefer to make it a bit easier to work with.
Place a piece of parchment on your worktop. Sprinkle it with sugar, flatten the dough slightly and put on top then sprinkle with a little more sugar. Cover with another piece of parchment then roll out. I have rolled to around ¼ inch (3mm) but you can make these a little thicker.
Cut out shapes (eg stars, flowers or as you prefer) and transfer the cut cookies to a lined baking sheet/tray. Leave to air dry for at least 3 hours but overnight is also fine.
Preheat the oven to 325F/160C then once it reaches temperature, bake the cookies for around 12-15 minutes until the tops are gently puffed up and dry.
Leave to cool 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Store in an airtight box until needed (they'll keep a week or two). You can decorate with a dusting of powdered sugar or a chocolate glaze, if you like.