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