Step 1

Preheat the oven to 325°.

Step 2

Toast the almonds on a baking sheet until golden brown, 6-7 minutes. Remove from the oven and onto a plate. Let cool.

Step 3

In a medium stainless steel bowl, combine the sugar, flour, egg white, butter, salt, and almond extract. Stir the mixture until smooth, then gently fold in the almonds until coated with the batter. Set aside the batter for 20 minutes, stirring occasionally, so that the sugar will dissolve. This ensures the proper texture for the cookies.

Step 4

Place a piece of parchment paper on the baking sheet and trace 2, 6" circles. Turn the parchment paper over and divide the batter in half. Pour half the batter into each circle and spread gently and evenly to fill the circle. It will be a thin layer.

Step 5

Bake the cookies for 20 to 21 minutes until golden brown all over and remove from the oven. Cool for 2-3 minutes, then while still rather warm cut each circle into four wedges with a pizza cutter or sharp knife. Slide the parchment paper and cookies over to a rack to cool.

Step 6

While cookies are cooling, microwave the chocolate in a small microwave-safe bowl in 20 second increments, stirring between each, until smooth. Remove and stir until completely smooth and glossy.

Step 7

Dip each of the cooled cookies in the chocolate, about 1/2" up the round edge of the cookie. Return to the parchment paper and let the chocolate harden at room temperature or refrigerate for quick hardening. Store any leftovers in a tightly sealed container.