Toast the almonds in a skillet over medium heat for 5 minutes, stirring frequently. Alternatively, roast them in an oven at 375°F for 8 minutes. Allow them to cool completely.

Combine the coconut oil and white chocolate pieces in a microwave-safe bowl.

Melt them in the microwave in 30-second intervals (3-4 cycles), stirring in between, until smooth and fully melted.

Stir the almond extract into the melted chocolate mixture until well combined.

Add the toasted almonds to the chocolate mixture and stir to coat them evenly.

Line a baking sheet or baking dish with high sides using foil or parchment paper. Pour the white chocolate-almond mixture onto the sheet, spreading it out evenly. Sprinkle it with salt.

Let the mixture cool at room temperature, then place it in the refrigerator for 3-4 hours until fully set. Once firm, break the almond bark into pieces and serve.