Combine the sugar, vanilla, cinnamon, salt and eggs in a bowl and continue stirring until the mixture becomes lighter in colour. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter while stirring, add to the mixture. Fold in the flour and almonds, spread on a baking tray lined with baking paper in a rectangle measuring approx. 20 x 30 cm.