Pre-heat oven to 350 degrees F. Prepare two baking sheets with parchment pappr.

Beat almond paste and sugar with an electric mixer until creamy. Aprox. 2-3 minutes. Add egg whites and continue to beat for an additional 2-3 minutes. Scrape out dough onto plastic wrap, wrap up and refrigerate for a half hour.

Place almonds in a flat dish or shallow bowl. Remove dough from the refrigerator and with wet hands (and fingertips) roll out 1" to 1.5" balls of dough, roll around in the almonds and place on the baking sheets about 2" apart. Bake for 12-15 minutes or until edges have lightly browned. Let the cookies cool before removing. Alternatively, remove the entire sheet of parchment onto a rack and allow to cool

Melt chocolate in the microwave in 30 second intervals, stirring after each burst. Dip one end of cooled cookie about halfway into the chocolate, carefully shake off excess and place back on parchment paper. Refrigerate to let chocolate harden and then remove.