1. Roughly chop the Toblerone chocolate and almonds. If you also want to decorate the cookies with chocolate and nuts, chop some more and set aside.

2. Add butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder, and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate and almonds and fold in. Place the dough in the fridge for at least 2 hours.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop* or two tablespoons and place dough portions with some space in between on the prepared baking sheet – the cookies spread slightly. Press some additional chopped chocolate and nuts into the dough (optional). Bake the cookies for about 12 minutes – you want a slightly soft center but firm edges with a bit of color. Take the cookies out of the oven and let them cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.