1/4 Cup Softened Butter
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
1/3 Cup Cocoa
2 Cups Gluten Free Flour
1 and 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Of Dark Chocolate Chips
1 Cup Almonds
Preheat oven to 350 degrees Fahrenheit.
Toast almonds on baking sheet x 15 minutes – shake pan once to ensure the nuts get evenly browned.
Cream butter, sugar, and vanilla in the large mixer bowl.
Beat until light and fluffy.
Add eggs, then cocoa.
Beat until combined.
In another bowl, Sift flour, baking powder and salt together.
Gradually incorporate the wet ingredients with a wooden spoon until dough forms.
Stir in chocolate chips and almonds.
Cover bowl with plastic wrap and chill for 1 hour.
Preheat oven to 325 degrees Fahrenheit.
Turn dough out onto lightly floured board.
Separate into 2 logs – approximately 12 inches long, patting the dough down and smoothing the edges.
Place well apart on baking sheet and bake for 30 minutes.
Let cool until cool enough to touch.
Cut on the diagonal into 1 inch slices.
Arrange on baking sheet and bake for another 15-20 minutes.
Let cool on wire rack.
Yield: 12 Slices, keep in a air tight container or cookie jar.