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1
Toast the almonds in a shallow pan in a preheated 350-degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice.
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2
You can tell when they are done by the strong smell of toasted almonds when you open the oven door.
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3
Set aside to cool.
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4
Cut or break the chocolate into small pieces and place it in the bowl of a food processor fitted with the metal chopping blade.
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5
Let stand.
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6
Sift together the flour, baking soda, salt, cocoa, and sugar.
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7
Add about a cup of these sifted ingredients to the chocolate.
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8
Process for about 30 seconds, or until the chocolate is fine and powdery.
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9
In a large bowl mix together the processed ingredients with the remaining sifted dry ingredients.
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10
Stir in the almonds.
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11
In a small bowl beat the eggs with the vanilla just to mix.
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12
With a large rubber or wooden spatula stir the egg mixture into the dry ingredients.
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13
You might think there is not enough liquid, but there is - just keep stirring.
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14
Now place two 20-inch lengths of plastic wrap on the work surface.
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15
In order to shape two loaves, spoon a strip of of the dough down the middle of each piece of plastic wrap.
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16
Each strip should be 13 to 14 inches long.
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17
Flatten the tops.
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18
Bake again.
