Place almonds and chocolate into blender or food chopper. Process just until almonds are finely chopped. In medium bowl, cream butter with sugar, beat in flour, salt, almond extract, egg and all but 1/3 cup of the almond-chocolate mixture. Shape dough into 1 inch balls. Roll in remaining chocolate mixture. Bake on an ungreased cookie sheet at 350 degrees for 15-20 minutes. Cool. Store in an airtight container or freezer.