Cream the butter, copha and the sugar together. Stir in the eggs and continue to beat. Add the almond essence. Stir in 7 cups of the flour, the baking powder and the salt. Mix until the dough is soft. Add the additional cup of flour if needed. Chill the dough.
On a lightly floured surface roll out the dough and cut with biscuit cutters. Place biscuits on greased baking trays.
Bake for 12 to 15 minutes. Ice and decorate when biscuits are cooled.