---------- Recipe via Meal-Master (tm) v8.05

     Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
Categories: Cookies
     Yield: 1 servings

     1 c  (2 sticks) unsalted butter
   2/3 c  Sugar
     1 lg Egg yolk
     1 ts Vanilla extract
     2 c  Sifted all-purpose flour
   1/4 ts Salt
 1 1/3 c  Finely chopped blanched
          -almonds
     6 oz Semi-sweet chocolate
     3 ts Unsalted butter
     1 ts Hot water
          Chopped almonds; for garnish

 Recipe by: [email protected] (Carol Miller-Tutzauer)
 Cream the butter and sugar until light and fluffy. Add the egg yolk and
 vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape
 the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls
 (using waxed paper or plastic wrap) and refrigerate until firm, about 2
 hours.

 Preheat oven to 350 deg F. and line baking sheets with parchment paper.
 With a sharp knife, cut the dough into 1/4-inch-thick 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 an edge of each
 cookie into the chocolate, then sprinkle with the chopped almonds (I just
 put them in a cup and then dip the chocolate edge into the nuts, allowing
 some to stick). Cool on a rack until the chocolate hardens.

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