"1. In 10-inch skillet over medium-low heat, toast almonds, shaking skillet frequently, until golden; remove skillet from heat. Cool almonds; chop. 2. Into large bowl, measure sugar, cocoa, margarine or butter, baking powder, almond extract, vanilla extract, baking soda, salt, eggs and 1 cup flour. With mixer at medium speed, beat until well blended, occasionally scraping bowl with rubber spatula. 3. With spoon, stir in toasted almonds and 1/4 cup flour. 4. Preheat oven to 350F. Grease cookie sheet. Divide dough in half. On lightly floured surface with floured hands, shape each half of dough into an 8" by 2 1/2" loaf. Place both loaves, about 3 inches apart, on large cookie sheet. Bake 35 to 40 minutes until toothpick inserted in center of loaf comes out clean. 5. Remove cookie sheet from oven; allow loaves to cool 10 minutes for easier slicing. With serrated knife, cut loaves crosswise into 1/2-inch-thick slices. Arrange slices, cut-side down, on same cookie sheet, making sure they do not touch. Return to oven and bake cookies 5 minutes longer. Remove cookies to wire racks to cool. Store cookies in tightly covered container. Makes about 3 dozen cookies."