1 c (2 sticks) unsalted butter

2/3 c Sugar

1 lg Egg yolk

1 ts Vanilla extract

2 c Sifted all-purpose flour

1/4 ts Salt

1 1/3 c Finely chopped blanched

-almonds 6 oz Semi-sweet chocolate

3 ts Unsalted butter

1 ts Hot water

Chopped almonds; for garnish Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls (using waxed paper or plastic wrap) and refrigerate until firm, about 2 hours. Preheat oven to 350 deg F. and line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned. Cool on a rack. In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the chocolate, then sprinkle with the chopped almonds (I just put them in a cup and then dip the chocolate edge into the nuts, allowing some to stick). Cool on a rack until the chocolate hardens. -----