1 1/2 c. flour
1/2 c. Nestle Cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 c. sugar
3 tbsp. butter, softened
2 eggs
1/2 tsp. almond extract
1/2 c. almonds, coarsely chopped

Preheat oven to 350 degrees F.

Combine cocoa, flour, baking powder and baking soda; set aside.

In large mixer bowl, beat sugar, butter, eggs and extract until creamy. Gradually beat in flour mixture; stir in almonds.

Divide dough in half. Shape into two 12 inch long rolls; flatten slightly. Place in greased 15 1/2 x 10 1/2 inch baking pan.

Bake 25 minutes. Cool on wire rack 5 minutes. Cut in 1/2 inch thick slices; return to baking pan, cut sides down. Bake 20 minutes longer. Cool completely on rack. Yield: 48 cookies.