Instructions: Cookies:
Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioners sugar, and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25 minutes. Cool completely on wire racks.

Topping:
Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth.

Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds.

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