Line your baking pan with parchment paper, letting the edges overhang for easy removal.
Toast the almonds in the oven at 175°C (350°F) for 8-10 minutes until fragrant and golden. Let them cool, then roughly chop.
In a saucepan, melt the butter over medium heat until melted and fragrant, then remove from heat.
Stir in the sugar and a pinch of salt into the melted butter until well combined; the mixture should be smooth and slightly glossy.
In a mixing bowl, whisk together the flour and a pinch of salt, then pour in the butter mixture, stirring until it forms a crumbly dough.
Press this dough evenly into the prepared pan, smoothing the surface with the back of a spatula for an even layer.
Bake the crust for 15-18 minutes until golden at the edges. Remove from oven and let cool slightly.
While the crust cools, melt the dark chocolate with a teaspoon of butter or oil in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth and glossy.
Pour and spread the melted chocolate evenly over the cooled crust using a spatula.
Sprinkle the toasted almonds generously over the warm chocolate layer, pressing them slightly into the surface for adhesion.
Sprinkle a pinch of sea salt flakes on top, then let the bars set at room temperature for about 30 minutes, or refrigerate for 2 hours until firm and glossy.
Use the parchment edges to lift the bars out of the pan, then cut into squares with a sharp knife. Serve chilled or at room temperature and enjoy!
