PREHEAT oven to 325° F. Grease baking sheets.
MICROWAVE broken baking bars in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10 to 15-second intervals, stirring just until melted.
BEAT eggs and salt in a small mixer bowl on high speed for 3 minutes or until thick. Add brown sugar; beat for additional 5 minutes. Beat in melted chocolate and vanilla extract. Stir in chopped almonds and flour. Drop by rounded teaspoon onto prepared baking sheets. Insert one almond slice into top of each cookie.
BAKE for 8 to 10 minutes or until shiny and set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
FOR CHOCOLATE WALNUT COOKIE BITES: Substitute 1 cup chopped toasted walnuts for almonds. Garnish cookies with walnut pieces before baking.