1/2 c. butter
3 tbsp. powdered sugar
1 c. sifted flour
1 c. ground almonds
1/2 c. chocolate chips, melted
Finely chopped pistachio nuts

Cream butter and sugar. Sift in flour, blend well. Stir in almonds. Chill dough 1 hour. form fingers by rolling on pastry cloth (no flour needed). Place on ungreased cookie sheet. Bake at 325 degrees for 15 minutes. Cool on rack. Dip one end of cookie in melted chocolate then in chopped nuts. Delicious with sherbet ice cream.