Naturally soften the butter, add sugar and beat together until the color becomes lighter. Add the eggs in portions and mix well, beating the eggs thoroughly each time until evenly absorbed. Add melted chocolate over water and mix evenly. Add the sifted medium flour and cocoa powder in batches and mix well. Finally add the almond slices and mix well. Place a slightly larger piece of parchment paper in the Xiaoji biscuit mold, fill it with the beaten biscuit ingredients, press it flat, and place it in the freezer to freeze. Once frozen, take it out and cut into thin slices. Put them in a baking pan spaced apart, and bake at 180 degrees for about 15 to 20 minutes. Bake until the almond slices turn slightly yellow, then serve after cooling.