4 sqs. chocolate
2 c. sugar
1/2 tsp. peppermint extract
1 c. sliced almonds
4 eggs
1 c. butter
1/4 tsp. salt
1 c. flour

FILLING:

5 tbsp. soft butter
2 1/2 c. powdered sugar
3 tsp. peppermint extract
Green food coloring

GLAZE:

2 sqs. chocolate
2 tbsp. butter

Base: Melt chocolate and butter in double boiler. In large bowl beat eggs until frothy, stir in sugar and chocolate, add extract. Stir in flour, salt and almonds, mix thoroughly. Pour on lined cookie sheet with foil and sprayed with Pam. Bake at 350 degrees for 20 to 25 minutes. Cool.

Filling: Mix sugar and butter, add extract and coloring. Spread evenly over cooled cake base. Refrigerate to set.

Glaze: Melt chocolate in double boiler, add butter until melted. Dribble warm glaze by spoon onto cool firm filling. Refrigerate at least 5 minutes before cutting.