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1
Have all ingredients at room temp.
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2
To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
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3
Watch carefully as nuts burn quickly.
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4
Preheat oven to 325 degrees F.
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5
In a medium bowl, combine the flour, baking powder and cocoa.
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6
Whisk to combine.
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7
Add almonds and stir to mix.
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8
In a large mixing bowl, cream butter, sugar and extract at medium speed.
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9
Add the eggs and beat until smooth- 2 minutes.
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10
Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
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11
Turn the dough onto a lightly floured surface.
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12
With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
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13
Line a baking sheet with parchment paper.
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14
Transfer the log to the paper.
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15
Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
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16
Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
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17
Remove the pan from the oven to a cooling rack.
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18
Reduce oven temp to 275.
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19
Allow the log to cool for 15 minutes.
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20
Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
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21
With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
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22
Place the slices cut side down onto baking sheet.
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23
Bake until dry and crisp 30-35 minutes.
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24
Remove from oven and allow to cool completely- 1 1/2 hours.
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25
They will continue to harden as they cool.
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26
They will store in an airtight container for one week.
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27
Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
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28
Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
