Yield: 96 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsalted Butter |
| ⅔ cup | Sugar |
| 1 large | Egg Yolk |
| 1 teaspoon | Vanilla |
| 2 cups | Flour |
| ¼ teaspoon | Salt |
| 1⅓ cup | Blanched Almonds -- finely |
| Chopped | |
| Chocolate Dip----- | |
| 9 ounces | Semisweet Chocolate Chips -- |
| (1 1/2 cups) | |
| 4½ tablespoon | Butter |
| 1½ tablespoon | Hot Water |
Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well.
Shape the dough into 2 rolls, each 1½ inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours.
Preheat oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into ¼-inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8-10 minutes, just until lightly browned. Cool.
In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the chocolate and cool. Makes 8 dozen.
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