Instructions: Melt chocolate and cool slightly. Preheat oven to 350 degrees. Blend almond oil with sugar, eggs, vanilla extract, almond extract and chocolate; mix well. Combine flour, baking powder and salt. Blend into creamed mixture.

Cover with plastic wrap and chill thoroughly several hours. Roll into 48 1-inch balls. Roll in powdered sugar; place on nonstick cookie sheet. Press one almond in center of each cookie. Bake for 8 to 10 minutes. Do not overbake. Cool on wire rack and store in airtight container.

Servings: 4 dozen cookies

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

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