1 cup butter or margarine, softened
7 ounces almond paste
1 cup confectioners' sugar
2 egg yolks
1 teaspoon almond extract
½ teaspoon vanilla extract
2 cups self-rising flour
Chocolate Topping (below)

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl combine butter and almond paste; beat until smooth and well blended.  Add confectioners' sugar, egg yolks, almond and vanilla extracts; beat until well blended.  Place dough in a pastry bag with a ½-inch opening.  Pipe onto prepared cookie sheets making 2½ to 3-inch logs.

Bake for 15 minutes or until edges are lightly browned.  Cool on cookie sheets.

CHOCOLATE TOPPING

1 cup semisweet chocolate morsels
1 tablespoon shortening
1 cup finely chopped almonds

In a 1-quart saucepan, combine chocolate morsels and shortening; cook, stirring constantly until mixture is melted and smooth.  Dip one end of each cookie into the chocolate mixture, then dip into almonds.  Place on waxed paper until set.

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