| 1 | Sift already sifted flour with salt and set aside. |
| 2 | In large bowl, cream butter with electric mixer at medium speed. |
| 3 | Add sugar, egg yolk, and vanilla. |
| 4 | Beat until light and fluffy. |
| 5 | Gradually add flour and salt mixture and almonds, mixing until well blended. |
| 6 | Shape dough into two logs, each 1 ?inches in diameter, and wrap in wax paper. |
| 7 | Refrigerate until firm, at least two hours. |
| 8 | Preheat oven to 350. |
| 9 | Lightly grease a cookie sheet. |
| 10 | Using a ruler, mark each log at ?inch intervals. |
| 11 | With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. |
| 12 | Bake 8-10 minutes or until lightly browned. |
| 13 | Remove from cookie sheet and cool on rack. |
| 14 | Prepare chocolate mixture. |
| 15 | In top of double boiler, over hot water, melt chocolate chips and butter. |
| 16 | Stir in hot water. |
| 17 | Lay sheet of wax paper on table. |
| 18 | Dip half of each cookie into hot chocolate mixture and put on wax paper. |
| 19 | If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. |
| 20 | Let dry at least one hour. |
