• 1 cup (8 ounces) butter
• 2/3 cup sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Drop of almond extract (optional)
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups finely chopped (or ground) blanched almonds (hold up to 1/4 cup in reserve for decoration)

• 8 ounces good quality semi-sweet chocolate, chopped (chips are ok too)
• 3 Tablespoons butter
• 1 Tablespoon hot water
• Chopped almonds

For the Cookies

1. Cream the butter and sugar until light and fluffy.
2. Add the egg yolk and vanilla (and optional almond extract), mix.
3. Add the flour, salt, and almonds, mix.
4. Chill the dough about 1/2 hour or so; dough must be firm but not solid.
5. Preheat the oven at this point to 350 degrees Fahrenheit.
6. Shape the dough into 1-inch balls, then flatten onto greased or non-stick baking sheets.
7. Bake for 8-10 minutes until just lightly browned.
8. Cool on rack or parchment paper.

1. Melt the chocolate and butter in a heavy pan on low or in a double-boiler.
2. Add the hot water very carefully, and stir until smooth.
3. Dip about a third to a half of the cookie in the chocolate, then sprinkle with ground almonds.
4. Place on rack to harden chocolate.