Cut a piece of aluminum foil about 4 inches larger than the base of an 8" x 8" baking pan. Place the pan on the foil and cut the corners so that when the edges are folded up, you have something like the bottom layer of a box. Place the foil inside the pan, shiny side up, smoothing out the sides and bottom. What you want is to have an overhang large enough so that when the crust is firm, you can remove the entire thing from the pan by pulling on the overhanging foil.
In a small sauce pan, mix together the butter, sugar, cocoa powder, salt and egg. Cook over medium heat until thickened. Add the graham cracker crumbs and almonds and mix until well blended. Press evenly onto the prepared pan and chill for about 30 minutes.
Place the softened butter and cream cheese in a bowl. Add the powdered sugar and almond extract. Mix with an electric mixer (you’ll tire your arm doing this by hand–I tried and gave up), over medium speed, until very well blended. Using a spatula, spread the mixture evenly on top of the chilled crust.
Sprinkle the semi-sweet chocolate morsels on the frosting, pressing them lightly into the mixture. Chill for another 20 minutes before removing the uncut cookie from the baking pan and cutting it into 2" x 2" squares.
Tip: Use a pizza cutter to cut through the crust easily.
No bake chocolate-almonds-cream cheese cookie squares printed from for personal use only. Not for republication nor distribution.