• Preheat oven to 350°. Spread almonds on baking sheet; toast for 10 minutes. Cool.
• Transfer 1/2 cup almonds and 1 Tbsp sugar to food processor (or blender); mix till finely ground.
• Add flour, baking powder and salt; pulse to mix.
• With an electric mixer, beat the eggs, vanilla and remaining 3/4 cup sugar on high until thick and fluffy, about 3 minutes.
• Add the flour mixture; mix on low till just blended. Stir in the whole almonds.
• Grease a baking sheet. Transfer the dough to the sheet and shape into 2- 2 1/2" high loaves. Smooth tops.
• Bake until golden, about 25 minutes.
• Transfer the loaves to a cutting board. Using a serrated knife, slice crosswise (at a diagonal), into 1/2" thick slices. Lower the oven to 325°.
• Return the slices to the sheet, standing them upright. Bake till golden and crisp, about 20 minutes. Let cool.

Dipping Chocolate

• Finely chop chocolate and add to top of a double boiler. Stirring constantly, heat until just melted. Remove upper pan from double boiler.
• Spoon (or use a knife) to cover 1/3 - 1/2 of each cookie in chocolate. Hold over pan, letting excess chocolate drip back into pan. Stand upright on parchment paper or a plate until hardened.