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Blend together butter, sugars, almond paste and extracts until light and fluffy. Add eggs, one at a time, mixing thoroughly after you add each one. In a separate bowl, combine flour, baking powder and salt. In increments of 1 cup, add the flour mixture into the butter/sugar mixture. Mix until combined. Stir in chocolate chips and almonds. Refrigerate dough for at least one hour up to overnight. Preheat oven to 350 F. Spoon dough onto a parchment paper- or Silpat-lined cookie sheet 2 inches apart. Bake for 12-14 minutes.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse