1. Heat oven to 350°F.
2. Spread almonds in thin layer in large shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. Finely chop almonds. Do not turn oven off. Spray cookie sheet with nonstick cooking spray; set aside.
3. Melt chocolate in medium microwave-safe bowl as directed on package; stir in sweetened condensed milk, almonds, almond extract and vanilla. Drop by rounded tablespoons onto prepared cookie sheet.
4. Bake 8 to 10 minutes or just until set; cool 10 minutes. Meanwhile, remove wrappers from candies; gently press candies in center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 20 cookies.