2 1/3 c. sifted all purpose flour
1/4 tsp. salt
1 c. butter or regular butter, softened
2/3 c. sugar
1 egg yolk
1 tsp. vanilla extract
1 c. finely chopped unblanched almonds

CHOCOLATE DIP:

1 pkg. (6 oz.) semisweet chocolate pieces
3 tbsp. butter or regular butter
1 tbsp. hot water
Chopped almonds, chocolate shot or multicolor nonpareils

Sift flour with salt; set aside. In large bowl, with wooden spoon or electric mixer at medium speed, beat butter, sugar, egg yolk and vanilla until light and fluffy.

Gradually stir in flour mixture and 1 cup almonds, mixing until well blended. With hands, shape dough into two rolls 1 1/2 inches in diameter. Wrap in foil or plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 degrees. Lightly grease cookie sheets. With sharp knife, cut into slices 1/4 inch thick. Place cookies, 1 inch apart, on prepared cookie sheets.

Bake 8 to 10 minutes, or until lightly browned. Remove to rack; cool. Make chocoalte dip: in small saucepan, over low heat, melt chocolate and butter; add hot water. Dip half of each cooled cookie into chocolate mixture. Sprinkle with chopped almonds, chocolate shot or multicolor nonpareils. Makes 6 dozen. NOTE: Sift flour before measuring.