make almond butter which is good for some recipes but not for this one.
1. stir together the powdered sugar and cocoa powder. heat milk until warm but not boiling in the microwave. pour melted butter and hot milk over the powdered sugar and cocoa powder. whisk until smooth.
2. put the toasted almonds into a small bowl.
3. dip the rectangles into the chocolate glaze then into the toasted almonds to coat, set on a cooling rack to dry.
4. let sit at least 2 hours before eating to let the chocolate fully harden, or put them into the refrigerator for 30 minutes. store in the refrigerator.
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