BASIC MINIATURE PASTRY:

1 c. unsalted butter
1/3 c. sugar
1 tsp. vanilla
1 egg
2 1/2 c. unsifted all-purpose flour

FILLING:

5 egg whites
9 oz. sliced almonds
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. light corn syrup
1 tsp. cinnamon
1/2 tsp. almond extract
1/4 tsp. baking powder

Combine all ingredients except extract and baking powder in a heavy 2 1/2 quart saucepan. Place over very low heat and stir constantly until mixture reaches 200 degrees. Remove from heat and stir in extract and baking powder. Pour over crust, spreading evenly. Bake until golden in lower 1/3 of a preheated 350 degree oven. Cool in pan on rack. When cool, cut into 1 1/2 inch squares, then cut each diagonally to make triangles. Dip edges of each triangle into Chocolate Coating.

CHOCOLATE COATING:

2 tbsp. solid vegetable shortening (not butter)
4 oz. semi-sweet chocolate