Line two baking sheets with parchment paper or grease them lightly.

Add the sugar, almond flour, chocolate chips, cinnamon, and cloves to a food processor. Pulse until finely ground.

Add the egg whites and process again until a stiff dough forms that holds together when pressed.

Sprinkle a clean work surface with granulated sugar and roll the dough to about 1/4 inch thick. Use a 2-inch cutter to cut cookies and transfer them to the prepared sheets.

Let the cookies rest uncovered at room temperature for 1 hour.

Preheat the oven to 325°F.

Bake the cookies for about 15 minutes, until puffy and fragrant.

Allow cookies to cool completely on the baking sheets.

If using a glaze, melt the chocolate chips with butter or coconut oil in the microwave, then drizzle over cooled cookies.

If not glazing, dust the cookies with confectioners' sugar before serving.

Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.