2 sticks unsalted butter
2/3 cup sugar
1 large egg yolk
1 t. vanilla extract
2 cups sifted all purpose flour
1/4 t. salt
1 1/3 cups finely chopped blanched almonds
FOR DECORATION:
6 oz. semisweet chocolate
3 T. unsalted butter
1 T. hot water
Chopped almonds for garnish
Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then the flour, salt, and finely chopped almonds, mixing well.
Shape the dough into 2 rolls, each 1 1/2" in diameter. Wrap rolls and refrigerate until firm, about 2 hours.
Preheat the oven to 350 and line baking sheets with parchment paper.
With a sharp knife, cut the dough into 1/4" slices. Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned. Cool on a rack.
In the top of a double boiler melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip and edge of each cookie into the chocolate, then sprinkle with the chopped almonds. Cool on a rack until the chocolate hardens.
