1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, add the eggs and sugar and whisk well. Whisk in the melted butter, salt, and vanilla extract.
4. Add the flour and baking powder and mix until combined. Fold in the almonds and chocolate chips.
5. Divide the dough into two parts, sprinkle with a little flour and move to the prepared baking sheet. Shape into two flat logs about 2 to 3 inches wide.
6. Bake in the preheated oven for 25 minutes.
7. Remove from the oven and let it cool for 5 minutes.
8. Cut with a sharp serrated knife, diagonally into 24 cookies, about 1/2 inch wide.
9. Place them back, cut-side down on the baking sheet.
10. Bake for 20 more minutes, flipping them halfway, until golden brown on both sides.
11. To decorate, melt the dark and white chocolate separately. Dip each cookie halfway in the chocolate and decorate with sprinkles.
12. Let the chocolate set.

Recipe Notes:
You can make these by substituting the almonds with hazelnuts or pistachios. Chocolate chips are optional, but highly recommended! This recipe yields 24 large cookies. You can also shape into narrower and longer logs for smaller cookies.