In a bowl, combine the flour and salt. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer, or a bowl and a metal whisk), add the butter, white and brown sugar. Beat until smooth.

Add the egg yolks and almond extract and beat to combine.

Then, add the dry ingredients and almonds, and mix just until no dry ingredients are left. The dough will be very crumbly, but it will come together when you start shaping it.

Shape the dough using your hands into an 8” (20cm) log and wrap it with plastic wrap. Let it chill until firm. You can also store the dough in the fridge overnight.

Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.

When the dough is hard enough to cut with a serrated knife, remove from the freezer and slice it into 16 slices approximately ¼” (⅔ cm) thick. Make sure you slice through the almonds without pulling them out of the dough.

Place the slices on the baking sheet leaving 1” in between and bake in two batches for 10 -12 minutes or until the cookies are slightly golden around the edges.

Remove the cookies from the oven and let them cool down for 10 minutes on a baking sheet before transferring to a cooling rack to cool completely.

Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 90% of the chocolate has melted.

Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.

Dip each cookie halfway in the chocolate and shake off the excess. Place them on parchment paper to set.