Makes 2 dozen cookies
1/2 cup chopped almonds, toasted
6 tablespoons sugar, divided
1/2 cup margarine, cut into pieces
1-1/2 cups plus 2 tablespoons all-purpose flour
1/8 teaspoon salt
1 extra-ripe, medium Banana, peeled
2 to 3 ounces semisweet chocolate chips
Pulverize almonds with 2 tablespoons sugar in blender.
Beat margarine, almond mixture, remaining 4 tablespoons sugar, flour and salt until well blended.
PurÃ©e banana in blender; add to almond mixture and mix until well blended.
Shape tablespoonfuls of dough into logs, then shape into crescents. Place on ungreased cookie sheet. Bake at 375Â°F 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.