1 c. butter
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1 egg yolk
1 tsp. vanilla
1 1/2 c. flour
Salt
8 oz. semi-sweet chocolate
3/4 c. sliced almonds

Preheat oven to 325 degrees and grease a jelly roll pan.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg yolk, vanilla, flour and salt and mix well. Spread evenly in greased pan. Bake about 30 minutes, or until golden brown. Remove from oven and cool 10 minutes.

While cookies are cooling, melt chocolate in the top of a double boiler over hot, not boiling, water. While chocolate is still warm, spread it on top of the cookies and sprinkle the almonds over the chocolate. Let cool slightly, then cut in squares or diamonds.