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1
Preheat the oven to 350F (180C).
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2
Line 3 large baking sheets with parchment paper.
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3
Beat the butter in a large bowl with an electric mixer set on high speed until smooth.
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4
Gradually beat in the sugar, and beat 2 minutes, until light and fluffy.
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5
Beat in the vanilla and almond extracts.
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6
On low speed, beat in about two-thirds of the flour and the salt.
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7
Stir in the almond flour and the remaining flour.
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8
Knead in the bowl until smooth.
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9
Fit a pastry bag with a 3/4 in (2cm) wide star tip.
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10
In batches, transfer the dough to the bag.
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11
Pipe out 3in (5cm) lengths of the dough, spacing them 1in (5cm) apart onto the baking sheets.
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12
Bake 1215 minutes until golden.
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13
Transfer to a wire rack to cool, but reserve the parchment-lined baking sheets.
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14
Melt the chocolate in a small bowl placed in a pan of barely simmering water, taking care not to splash any water into the chocolate.
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15
Dip one end of the cookies into the melted chocolate, and return to the baking sheets to cool and set the chocolate.
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16
Store in an airtight container for 2-3 days.
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17
Variation: Marbled Cookies
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18
Sift 2 tbsp cocoa powder with 1 tbsp sugar.
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19
Mix into a third of the dough.
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20
Combine two-thirds plain dough and one-third cocoa dough in the pastry bag.
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21
Pipe out and proceed as above.
