Blend together butter, sugars and extracts until light and fluffy (I really need to find new words to explain that!).

Add eggs, one at a time, mixing thoroughly each time.

In a separate bowl, combine flour, baking powder and salt.

In increments of 1 cup, add the flour to 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 degrees.

Spoon dough onto a lined cookie sheet 2 inches apart.

Bake for 12-14 minutes.