Finely pound ⅛ lb blanched sweet almonds with 1 egg white and ¼ lb each sugar and grated chocolate. Add 1 spoon water, mix everything together, and add 2 spoons finely ground rye rusk crumbs. Form into small ringlets, sprinkle with some more rusk crumbs, and bake. When the ringlets have dried, glaze them with a white icing, sprinkle with variously colored poppy seeds and return to the oven for several minutes. Yields 18 pieces.