Using a medium mixing bowl, add flour, baking powder, cream of tartar and salt; mix until well combined. Set dry ingredients aside.

Using the bowl of an electric mixer, add butter and sugar; beat on medium speed until light and fluffy (~2-3 minutes).

Add egg, almond extract and vanilla extract; mix until well combined.

Add flour mixture in two separate additions, mixing well after each addition.

Divide dough into two equal portions. Add melted chocolate to one portion and stir until well combined.

Press each piece of dough into a 4” square and cover each piece individually with plastic wrap. Refrigerate for 1 hour.

Remove one piece of dough and place between 2 sheets of wax paper. Roll dough into a 9”x12” rectangle. Repeat process with the remaining piece of dough. Refrigerate dough (still between sheets of wax paper) for 30 more minutes.

Remove both pieces of dough from refrigerator. Remove wax paper and stack dough pieces on top of each other.

Cut the stacked dough lengthwise to create (2) 4.5”x12” stacks of dough. Roll each of the stacks into a tight log lengthwise. Roll each log in chopped almonds, pressing lightly so that almonds stick into dough.

Place logs on parchment-lined sheet pan and cover lightly with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 350°F.

Line 2 baking sheets with parchment paper.

Bake for 14-16 minutes, or until the edges of the cookies just begin to turn brown.

Let cookies cool on pans for 10 minutes and then transfer to cooling racks until completely cooled.