• Using an electric mixer, cream together the butter and granulated sugar until light and fluffy (2-3 minutes on medium speed).
• Add the remaining ingredients (powdered sugar, salt, vanilla, egg yolk and flour). Mix on low speed until a stiff dough forms.
• Transfer dough into a large pastry bag fitted with a large French star tip. (I used an Ateco #827 tip.)
• Pipe 6” strips of dough onto a parchment-lined sheet pan. (Note: Leave enough room to “bend” cookies into horseshoes in the next step.)
• Carefully bend each cookie to create a horseshoe shape.
• Place sheet pan in the refrigerator for ~30 minutes.
• Preheat oven to 325°F.
• Bake at 325°F for 26-28 minutes, or until edges of cookies turn light brown. Let cookies cool fully before dipping.

For the Chocolate

• Place the semi-sweet chocolate in a medium heat-proof bowl and set over a pan of simmering water. Stir until the chocolate has fully melted.
• Meanwhile, place the sliced almonds in a clean skillet. Place over medium-low heat and toast for 4-5 minutes, stirring occasionally to prevent almonds from burning.
• Once cookies have cooled, use an offset spatula to spread melted chocolate onto ends of the cookies.
• Coarsely chop toasted almonds and sprinkle on top of melted chocolate. Let chocolate set before serving (~20 minutes).