Preheat oven to 350*F. Spread sliced (or chopped) almonds onto a baking sheet and toast in the oven for 5-7 minutes. Set aside and allow to cool.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl on an electric mixer, beat the butter until smooth, then add sugar, and continue to beat until fully incorporated. Add eggs, one at a time, while blending. Add extracts.

While slowly blending, pour in bowl of dry ingredients, then almonds and chocolate chips. Blend just until combined.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a very lightly floured surface, roll the dough into two logs, almost the length of the baking sheet.

Transfer logs to the baking sheet, leaving space between the two. Gently flatten the logs down (with your hands) until the dough is about 1-1/4" to 1-1/2" tall. You should now have two rounded rectangles. They do not have to be perfect, but try to make sure the ends of the logs are almost as thick as the middle.

Bake logs for 25 minutes, until the dough feels firm to the touch. Remove from oven and allow to cool (on the baking sheet) for about 15 minutes.

Gently transfer the baked logs to a cutting board and use a sharp, serrated knife to cut the logs into thick slices (about 3/4 inch thick). Lay the cookies, cut side down, onto a baking sheets (you'll need two this time) and return to the oven for 20 minutes. Bake one sheet at a time.

Allow cookies to cool, then store in an airtight container up to two weeks. If desired, dip cooled cookies into chocolate and dress with toffee bits.