8 inch pastry shell, baked and cooled
1 stick butter, softened
3/4 c. sugar
1 oz. unsweetened chocolate, melted
1/2 tsp. vanilla
1/2 tsp. almond extract
2 eggs
3/4 c. sliced almonds, toasted
whipped cream

Cream together butter and sugar until fluffy. Add chocolate, vanilla, almond extract and one egg. Beat with mixer at high speed for 5 minutes, scraping the sides of the bowl occasionally. Add the remaining egg and beat for 5 minutes more, or until light and fluffy. Stir in all but 1 tablespoon of the almonds. Pour into the baked pastry shell and chill several hours before serving. To serve, top with whipped cream and garnish with remaining almonds. Serves 6 to 8.