Press dough into the jelly-roll pan with lightly floured fingertips.
Beat butter and brown sugar at medium speed with an electric mixer until creamy. Add egg and vanilla, beating until blended.
Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended.
Press dough into an ungreased 15- x 10-inch jelly-roll pan.
Bake at 350° for 12 to 15 minutes or until golden. Place pan on a wire rack. Sprinkle chocolate morsels evenly over warm cookie. Let stand 5 minutes; spread chocolate evenly over top. Sprinkle evenly with almonds. Cool completely in pan on a wire rack. Cut into squares.