Ingredients:
6 ounces sliced almonds, lightly crushed
7 ounces almond paste, cut into 1-inch pieces
1 cup sugar
2 large egg whites
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Preheat oven to 375 degrees F. Spread out almonds on large cookie sheet. Combine almond paste and sugar in processor and process until blended. Gradually blend in whites. Spoon dough into pastry bag fitted with medium plain round tip. Pipe one 6-inch-long segment of dough atop almonds on cookie sheet. Gently roll dough in almonds, coating completely. Transfer to clean large cookie sheet. Repeat with remaining dough and almonds, spacing cookies 1 inch apart. Bake until golden brown, about 15 minutes. Transfer to rack and cool completely.
Line large cookie sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from over water. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cookie gently to remove excess chocolate. Place cookie rounded side up on foil-lined cookie sheet. Repeat with remaining cookies. Refrigerate until chocolate sets.
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