• Weigh or measure the regular and powdered sugars into a bowl and set aside. Weigh or measure the gluten-free flour into a bowl and set aside. Separate your egg yolks from the whites, keeping the whites. You can use a food processor or a mixer for the dry ingredients. I used a mixer which takes longer but has the same results.
• Break the almond paste into small pieces and add the sugars. Mix on a medium-low speed for a good 10 minutes. I run my hand along the bottom of the mixer bowl to make sure the almond paste is not packed along the bottom of the bowl. Then add the flour, salt, and almond and vanilla extracts. Mix until the ingredients look like the size of sand. This could take another 5 minutes.
• Beat the three egg whites for 3 minutes on high in a stand mixer or hand-held. You want the egg whites to be firm and not soft. Once it has gotten to that stage, fold in half the almond paste-sugar-flour mixture. Once mixed, add the other half. Make sure it is all blended. Loosely cover the bowl with plastic wrap and put it into the refrigerator for at least 1 to 2 hours.
• Preheat oven to 350°F (175°C or 180°C) and line 2 pans with parchment paper. I use a medium cookie scooper and roll the cookie dough into a ball. The cookie dough might get tacky in your hands, so just rinse them with water and proceed. I put 12 balls on to the sheet pan. Taking 2 finger press lightly down on the top of each cookie. Place a couple of almond slices on top of each cookie before going into the oven.
• Bake for 13 to 15 minutes. They should look a pale brown around the top edges of the cookie. After pulling out from the oven, move them to a cooling rack. Wait for 15 minutes after the last batch before starting the chocolate drizzle.

TOPPING

• I take parchment paper and place 2 sheets under the cooling rack that has the cooled cookies. This helps contain the chocolate drizzle. Rough chop the almond slices into the size chunks you would like and have them nearby.
• Put the bittersweet chocolate chips into a microwave dish. In the microwave, I heat the chips for 30 seconds and stir, then another 30 seconds and stir. I did a final 10-15 seconds and did a final stirring to get a smooth melted chocolate.
• I took a spoon and drizzled the chocolate over the top of about a third of the cookies. Taking some of the chopped almonds, sprinkle onto the chocolate drizzle. Finish the rest of the cookies. It takes about an hour for the chocolate to harden.