In a double boiler or in the microwave, gently melt the chocolate, stirring frequently to avoid scorching. Remove from heat. Stir in the butter a tablespoon at a time.

In a separate bowl, whip the eggs, sugar, salt and vanilla at high speed for 2 minutes, until thickened and foamy. Fold this mixture into the chocolate-butter mixture, then gently blend in the almond flour. Chill the batter for at least 1-3 hours, or until stiff.

Preheat oven to 325. Lightly grease a baking sheet or line with parchment.

Drop the chilled batter by teaspoonfuls onto the prepared pan, spacing them about 2" apart. Immediately bake for 10-13 minutes, until the cookies are set, but still soft in center. Remove from oven and cool on pan for a few minutes before moving. Yields about 3 dozen small cookies (or scoop them larger for about 2 dozen)