In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the brown sugar and continue to beat on high speed until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended.
Sift the flour, baking powder and salt on to a sheet of waxed paper. Add the butter mixture and mix on low speed with a wooden spoon until well blended. Stir in the almonds.
Preheat oven to 400. Have ready 2 ungreased, nonstick, baking sheets.
Drop the batter by level teaspoons on to the baking sheets, spacing the cookies at least 2 inches apart. Bake until the edges turn golden but the cookies are still soft, about 5 minutes. Let the cookies cool on the pans on wire racks for exactly 5 minutes before transferring them to the racks to cool completely.
To make the chocolate glaze, put the chocolate and shortening in to a double boiler over barely simmering water. Stir until well blended.
Using a fork, drizzle the chocolate on top of the cookies. Let set for 1 hour.
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