Preheat your oven to 350°F (175°C) and prepare two 6-well donut trays by lightly spraying them with vegetable oil cooking spray.

In a large bowl, combine 1 1/4 cups of all-purpose flour, 1/2 cup of finely ground almond flour, 1/2 cup of unsweetened cocoa powder, 2/3 cups of granulated sugar, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Whisk the dry ingredients together until fully combined.

In a separate medium bowl, melt 6 tablespoons of unsalted butter in the microwave. Add 1 1/4 cups of whole milk, 1 large egg, and 2 teaspoons of vanilla extract to the melted butter. Whisk the wet ingredients together until thoroughly combined.

Gradually add about one-third of the dry flour mixture to the wet milk mixture at a time, whisking continuously until all the dry ingredients are fully incorporated into the wet ingredients. Ensure there are no lumps in the batter.

Using a spoon or piping bag, carefully fill each well of the prepared donut pans with the batter until they are nearly full.

Place the filled donut pans in the preheated oven and bake for 8 to 10 minutes, or until the donuts have risen and a toothpick inserted into the center comes out clean. Once baked, remove the donuts from the oven and allow them to cool for 5 minutes.

In a small microwave-safe bowl, combine 1/2 cup of semi-sweet chocolate chips, 2 tablespoons of unsalted butter, and 2 tablespoons of heavy cream. Microwave in 20-second increments, stirring between each, until the chocolate and butter are melted and smooth. Stir in 1/4 teaspoon of almond extract. Dip each cooled donut into the chocolate glaze, then sprinkle toasted almond slices over the top while the glaze is still wet.

Let the glazed donuts sit at room temperature for about 20 minutes to allow the chocolate glaze to set. Once set, your delicious donuts with almond topping are ready to be enjoyed!