2 c. flour
1/2 tsp. salt
1 (8 oz.) can almond paste, cut in sm. pieces
1/2 c. plus 1 tbsp. butter, divided
1/2 c. brown sugar
1 egg
1/2 c. chocolate pieces

In small bowl mix flour with salt, set aside. In bowl cream paste with 1/2 cup butter until fluffy. Gradually beat in sugar and egg until blended. Gradually add flour mix, blend well. Shape level tablespoons of dough into 2 inch long fingers. Bake at 325 degrees on ungreased sheet for 20 to 25 minutes. Melt chocolate and 1 tablespoon butter in saucepan. Dip fork in chocolate. Make the lines cross cookies with dripping chocolate. 48 cookies.