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1
Heat oven to 350 deg F / 180 deg. Celsius.
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2
Line a cookie tin with baking paper. I find it easiest to grease the tin, flatten the baking paper over the grease, and lightly grease again.
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3
In a large mixing bowl, sift together the flour, cocoa powder (unsweetened), baking powder and salt.
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4
Put the superfine/caster sugar in another mixing bowl, add the butter, and whisk with an electric mixer until light and fluffy.
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5
Add the egg and vanilla, and again whisk very well.
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6
Mix the flour-cocoa mixture into the sugar-butter mixture. At first it might seem as if the batter needs more liquid: don't add anything!
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7
Mix in the chopped chocolate and the almonds. Once everything is well mixed in (use your hands, it works well), the batter will be quite soft.
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8
(If you find the batter too soft you can chill it in the fridge for 30 mins.).
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9
Use roughly a tablespoon of batter per cookie, and roll into a ball. Put the balls on the prepared tin, and press flat with the tines of a fork.
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10
Bake the cookies for 12 - 15 minutes, until the tops just start to make little cracks.
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11
Cool slightly in the tin, before removing to a wire rack. Cool completely before storing in an airtight tin.
