Cinnamon Chocolate Shortbread

This almond shortbread recipe replaces my mom's buttery shortbread. My new and improved version has less than half the calories and fat.

1 1/2 c slivered almonds
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
3/4 t cinnamon
1/2 t salt
2 c whole wheat pastry flour
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)

1/2 c dark chocolate chips, melted

Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, cinnamon, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. Beat until creamy. Add eggs one at a time. Add vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. Once at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set.