Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium saucepan over medium heat, combine the sugar, cocoa powder, and butter. Stir constantly until the butter melts and the mixture becomes smooth and glossy. Remove from heat.

Stir in the flour, sliced almonds, vanilla, and salt. The batter will be loose — that’s correct.

Drop teaspoon-sized mounds of batter onto the prepared sheet, spacing them about 3 inches apart to allow spreading.

Bake for 8–10 minutes, watching for the edges to become crisp and set.

Let cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Melt the dark chocolate in a heatproof bowl over a simmering pot of water or in 20–30 second bursts in the microwave, stirring until smooth.

Dip the bottoms of cooled cookies into the chocolate and place chocolate-side down on parchment to set.

Allow the chocolate to harden fully before serving or packing.