Spread the almonds in a single layer on a rimmed baking sheet and roast in the preheated oven for 10 to 12 minutes until the papery skins look cracked.

Allow to cool just slightly and then gather the still warm nuts in a kitchen towel. Rub the nuts in the towel in a circular motion on a countertop to remove the bitter, papery skins. There may be some nuts that you need to pick out and rub individually and keep in mind, for this recipe, a bit of the skin left is fine. Once the skins have been (mostly) removed transfer the nuts to a cutting board and coarsely chop and then set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 to 3 minutes. Scrape down the beater and bowl with a rubber spatula and add the egg. Beat until the egg is well incorporated and then add the teaspoon of vanilla. Combine well.

Add in the flour mixture and mix until just combined and a few dry streaks of flour remain. Remove from the mix and using a rubber spatula fold in the chocolate chips and almonds.

Transfer the batter into the prepared springform pan and using an offset spatula smooth the batter into an even layer.

To un-mold, run a knife around the edge of the pan and release the springform ring. Invert the pastry onto a large plate or platter and remove the bottom of the pan and the parchment paper. Invert again onto a cutting board to cut into slices.

Top with strawberries and sprinkles if desired!