Step 1

In a large dry sauté pan, toast almond slivers over medium heat until lightly browned. Cool to room temperature.

Step 2

In the bowl of a stand mixer, cream butter with sugar until light and fluffy, about 2-3 minutes.

Step 3

Add milk, vanilla and salt and mix to incorporate.

Step 4

Add flour with mixer running on low and mix just until incorporated.

Step 5

Stir in toasted cooled almonds by hand.

Step 6

Divide the dough into three one inch wide logs, about ten inches long.

Step 7

Wrap each log tightly with plastic and refrigerate for up to an hour to firm up the dough.

Step 8

Preheat oven to 350 degrees F.

Step 9

Cut each log into 12 slices then roll each piece into short finger sized pieces and place on parchment lined cookie sheets, 18 per pan.

Step 10

Bake until just slightly golden brown, about 15-20 minutes depending on your oven, turning halfway. Ours took 18 minutes per pan.

Step 11

Remove from oven and slide parchment onto a wire rack to cool completely. They will firm up as they cool.

Step 12

While cookies are cooling place a small sauce pan of water on to boil then turn off burner.

Step 13

Place a bowl over the pan of water and add the chocolate and shortening. Stir with a wooden spoon until completely melted.

Step 14

Dip the top and sides of each cookie half way up the cookie then place on a wire rack that is sitting over a piece of parchment paper.

Step 15

Once the chocolate is set, move them to a serving dish.