1 cup Whole Blanched Almonds
1 cup Sugar
2/3 cup Unsweetened Cocoa
4 tsp. butter (1/2 stick softened)
2 tsp. Baking Powder
1 1/2 tsp. Almond Extract
1 tsp. Vanilla Extract
1 tsp. Salt
1/2 tsp. Baking Soda
2 Large Eggs
All Purpose Flour

About 3 hours before serving: In 10-inch skillet over medium heat, toast almonds shaking skillet frequently until nuts are golden. Cool almonds & chop.

In large bowl measure sugar, cocoa, butter, baking powder, almond extract, vanilla extract, baking soda, salt, eggs & 1 cup flour with mixer on medium, beat until well blended occasionally scraping sided of bowl with rubber spatula. With spoon, stir in almonds & 1/2 cup flour.

Preheat oven to 350, grease cookie sheet. Divide dough in half, on lightly floured surface with floured hands, shape each half of dough into 8 x 2 1/2 loafs. Place both about 3' apart on cookie sheet.

Bake 35-40 minutes until toothpick in center of loaf comes out clean.

Remove from oven, allow to cool 10 minutes for easier slicing. With serrated knife cut loaves crosswise into 1/2 inch slices, arrange cut side down making sure they don't touch. return to oven & bake 5 minutes. Remove cookies from baking sheet, cool on wire racks. Store in air tight container.

Makes 3 dozen.