|Chopped almonds||1⁄2 Cup (8 tbs) (Toasted)|
|Sugar||6 Tablespoon (Divided)|
|Margarine||1⁄2 Cup (8 tbs), cut into pieces|
|All purpose flour||2 Cup (32 tbs)|
|Banana||1 Medium, peeled and cut in to chunks|
|Semisweet chocolate chips||2 Ounce|
Pulverize almonds with 2 tablespoons sugar.
Beat margarine, almonds, remaining 4 tablespoons sugar, flour and salt.
Puree banana; add to almond mixture and mix until well blended.
Roll tablespoonfuls of dough into logs, then shape into crescents.
Place on ungreased cookie sheet.
Bake in 375°F oven 25 minutes or until golden.
Cool on wire rack.
Melt chocolate in microwavable dish at MEDIUM (50% power) 1 1/2 to 2 minutes, stirring once.
Dip ends of cookies in chocolate.
Refrigerate until chocolate is set.