| 1 | Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. |
| 2 | combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. |
| 3 | Fold in almonds until coated. |
| 4 | the big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. |
| 5 | evenly divide batter into two six inch rounds and bake at 325°F for 20-24 minutes. |
| 6 | Turn the baking sheet a half turn midway through the baking time. |
| 7 | allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. |
| 8 | Allow to cool another 30 minutes. |
| 9 | heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. |
| 10 | Remove from heat and continue stirring until temperature drops to 90 degrees. |
| 11 | dip ?inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. |
