CRUST:

1 c. flour
1/4 c. finely chopped almonds (toasted)
6 tbsp. butter
3 tbsp. confectioners sugar
1/4 tsp. vanilla

FILLING:

1 c. sugar
3/4 c. softened butter
3 (1 oz.) sq. unsweetened chocolate, melted and cooled
1/4 to 1/2 tsp. almond extract
3 eggs
Sliced almonds
Sweetened whipped cream

Combine all crust ingredients and blend with mixer on low speed until well mixed, 2-3 minutes. Press on bottom and sides of 9-inch pie pan. Bake at 400 degrees for 8-10 minutes. Cool. To make filling, combine sugar and butter; beat at medium speed until light and fluffy.

Add chocolate and almond extract; beat until well-mixed. Add eggs, one at a time, beating 2 minutes after each addition. Spoon filling into crust; refrigerate until firm, 3-4 hours. Garnish with whipped cream and almonds. Keep refrigerated.