1/2 lb. white chocolate
24 lg. fresh strawberries with stems, rinse and let dry
2/3 lb. finely chopped almonds

Melt the white chocolate in the top of a double boiler over hot water. (Do not overheat as chocolate will harden). Remove from heat. Dip the bottom half of each strawberry in white chocolate. Immediately roll in almonds. Arrange on a wax paper lined cookie sheet. Refrigerate.