In a small bowl combine the strawberries and regular sugar. Toss to combine and set aside.
In a medium bowl, combine the mascarpone, greek yogurt, powdered sugar and almond extract. Use a hand mixer on medium high speed to combine and whip the ingredients together. Continue to whip until light and fluffy. Set aside.
Place 10 cookies in a zip top sandwich baggie and seal it. Reserve the other two cookies for garnish. Use a rolling pin or the flat side of a meat tenderizer to crush the cookies into fine crumbs. Set aside.
Preheat the oven to 350° and lay the almonds out on a cookie sheet. Cook until lightly toasted and golden, about 5-8 minutes. Set aside.
In a clear parfait glass or wine glass with a wide mouth, sprinkle 1 tablespoon of the crushed cookies. Top with 2-3 tablespoons of the berries and pipe about 1" of mascarpone cream on top of the berries. Repeat with cookies, berries and cream. Garnish with a sprinkle of toasted almonds, strawberry and a chocolate wafer.
Cover and refrigerate. Remove parfaits from the refrigerator 30 minutes to an hour before serving so the cream softens a bit.