Chop or grate the chocolate.
Cut the butter into small cubes.
Melt the butter and chocolate in a double boiler.
In a mixing bowl, whisk together the flour baking powder and salt. Set aside.
In another mixing bowl, beat the eggs and sugar until double and volume; the mixture should fall into slow ribbons when the beater is lifted. Stir in the almond extract.
Fold the flour mixture into the chocolate mixture.
Fold the flour-chocolate mixture into the egg-sugar mixture.
Cover the bowl with cling film. Chill for one to two hours or until firm enough to handle and form into balls.
Preheat the oven to 170C.
Sift the powdered sugar into a shallow bowl.
Take the cookie mixture out of the fridge.
Take a small ice cream scoop and use it to scoop the stiff dough into equal sizes.
Take each piece of dough, form into a ball using your hands then roll in powdered sugar. Tap off any excess.
Arrange the cookie balls on a lined baking tray about two inches apart.
Bake at 170C for 14 to 15 minutes or until firm around the edges but still chewy at the center. Note that if your oven is rather small, you may need to bake the cookies in batches or use more than one baking tray.
Cool the cookies on a rack. The chocolate crinkles can be stored in the freezer in a resealable bag or any container with a tight cover. Thaw to soften before serving.