Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.

Divide the dough into 12 equal pieces (each about 1 oz.). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.

Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.

Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.