They're an easy and favorite to make. When my kids were younger they loved to roll the dough into balls. If I make for the kids I do add more sugar and chocolate than the recipe calls for....they're kids.
I do make them without the sugar topping especially for adults. They're a great one to make quickly when I have company coming. I serve with coffee on their own or after dinner instead of a rich dessert. You just pop then individually into your mouth and they melt...yummy.
Cream together the soften butter, sugar and dash of salt.
Add the almond extract. (If no almond you can substitute vanilla but the flavor and aroma will change.)
Mix in the flour 1/2 cup at a time until well mixed in.
In a separate bowl or zip lock bag, mix the finely chopped chocolate and almonds. Add the mixture to your cookie dough and continue blending together.
Using clean dry hands (always part of a kid friendly recipe)take a teaspoon of dough and roll it into a small ball, about 3/4 to 1 inch.
Place onto a non-greased cookie sheet about 1 inch apart, they spread but only a little. You can get almost all onto one or two cookie sheets depending upon their size.
Bake in a 325 degree preheated oven for 20 minutes.
While baking mix the powered sugar and coco in a zip lock bag or small bowl. Have a small sive ready or you can carefully use your fingers to sprinkle but it will clump and you'll use more.
Once the cookies come out of the oven remove them from the hot cookie sheet onto a cooling rack close together.
While still warm sprinkle them with the power sugar mixture. Allow them to cool completely or the sugar will melt when you touch them. If you choose not to use the power sugar & coco mixture they cookies are still just as good without.