1/2 cup sugar
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup real semi-sweet chocolate chips, melted, cooled
1/2 cup slivered almonds, toasted, finely chopped
1 1/2 cups powdered sugar
1/4 teaspoon almond extract
Heat oven to 375°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed. Add cooled chocolate; continue beating until well mixed. Stir in almonds until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Flatten with bottom of glass dipped in sugar. Bake 7-9 minutes or until edges are firm. Cool completely.
Combine powdered sugar, butter and almond extract in bowl. Beat at low speed, adding enough half & half for desired frosting consistency. Spread about 1/2 teaspoon frosting over each cookie. Let stand until frosting is completely set.
To toast almonds, heat oven to 350°F. Spread almonds onto ungreased 15x10x1-inch baking pan. Bake 5-8 minutes, stirring occasionally, or until golden brown.