n a small bowl, thoroughly stir together the flour, baking powder and salt.

Place butter and both chocolates in a small microwave-safe bowl. Melt by microwaving on high at 30 second intervals and stirring to distribute heat; Set chocolate aside to cool slightly.

In a mixing bowl, using high speed of an electric mixer or a wire-whisk, beat egg for about 1 minute. Add sugar and whisk for another minute. Beat in chocolate mixture and vanilla. Stir in flour mixture. When flour is incorporated, stir in chopped toffee bars and toasted almonds. At this point, batter will be too loose to scoop properly, so chill batter for one hour to thicken.

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a Silpat. Drop batter by generously rounded tablespoonfuls onto parchment, spacing 2 ½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, 14-15 minutes. Cool on sheets.

Makes 8 very large cookies