Spread almonds out onto a baking tray and roast in the oven at 350*F for 15 minutes or until golden brown. You want to toast them as far as you can without burning them! Mix halfway through roasting and cool. Coarsely chop and set aside.

In a mixing bowl, add butter, dark brown sugar, and granulated sugar. Mix on high speed for 3 minutes. Add egg (or applesauce if you’re doing it eggless), vanilla extract, black cardamom powder, lapsang souchong tea, baking powder, baking soda, and salt. Mix on high for 1 minute. Add in all-purpose flour and mix on low speed until half the flour has been incorporated. Add in the chopped almonds and semisweet chocolate, leaving about 1/4 cup behind to place on top of the cookies later on. Continue mixing on low speed until all the flour has been incorporated. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.

Line a baking sheet with parchment paper or a silicone mat. Roll 2 tablespoon size scoops of dough (36g each) into 24 balls. Place on the parchment-lined baking sheet 2 inches apart. Bake at 350 for 12-14 minutes. Let the cookies cool on the cookie sheet until completely cool.