Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown.

Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated.

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.

Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time.

Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes.

Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees.

Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes.