2 1/4 c. flour, sifted
1 1/2 tsp. baking powder
1 c. butter
1/2 c. light brown sugar, packed
3 lg. eggs
1 (10 oz.) pkg. lg. white chocolate pieces (2 c.)
1/2 c. unsweetened cocoa
1/2 tsp. salt
1 c. sugar
1 tsp. almond extract
1 c. almonds, coarsely chopped

Sift together flour, cocoa, baking powder and salt. Set aside. In large bowl using mixer, at medium speed, beat butter, sugars and almond extract until light. Add eggs, blend well. Stir in dry ingredients just until blended. Stir in almonds and 1/2 of the white chocolate pieces. Drop by rounded tablespoons, 3 inches apart on greased baking sheet. Using back of teaspoon dipped in water, flatten to 3/4 inch thickness. Press remaining white chocolate into tops of cookies. Bake in 375 degree oven 12 to 14 minutes or until set. Cool 2 minutes; remove from baking sheet. Cool on racks. Makes about 36 cookies.