Preheat oven to 325º
Cream butter and sugar.
Add ground almonds
Sift flour and salt together and work into the creamed mixture.
Chill dough until it is easy to handle.
Using your hands, roll the dough into a long, pencil-thin roll.
Cut into 2½ inch lengths.
Form into crescents on baking sheet and bake for 14 - 16 minutes until set, but not brown.
Let cool slightly on the baking sheet.
While still wam, carefully dip each cookie in the coating
When cookies are cool carefully dip half of each crescent in the melted chocolate. Run a spatula across bottom of crescent to scrape off chocolate and place on waxed paper to cool.
Store in covered container