1/3 cup butter
1 cup packed brown sugar
3 eggs, beaten
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
6 cups semisweet chocolate chips
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together butter, brown sugar and eggs until smooth. Beat in flour, baking powder, baking soda, salt and white sugar until well blended. Stir in chocolate chips. Divide the dough into two pieces and roll each piece into a small round. Roll the large round of dough out to about 3/4 inch thick. Place biscuit round side down onto the prepared cookie sheet. Brush biscuit with remaining milk, using a wire brush. Hold biscuit around firmly at the awkward shape to prevent cracking. Stick with leftover half of cookie dough to make sandwich shapes. Bake for 8 to 10 minutes in the preheated oven. Do not brown on the bottom because it dries out. To make the cut-outs: Place biscuit rounds 1 inch from one edge of a 9 inch pie dish in each hole of the piece of biscuit loaf. Brush biscuit with remaining milk. Arrange biscuit rounds according to assembly instructions. Prepare chocolate and almonds icing by stirring together the sugar, 1/2 cup cinnamon and 1/2 cup chopped almonds, and salt.
Bake for 30 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for 5 minutes so they are easier to remove from cookie bags. Cool slightly on wire racks.