The cookies you refer to are actually a type of macaroon. Here is a recipe I developed for a macaroon story featured in a certain pastry magazine. The recipe is calls for pine nuts but you can easily substitute sliced, natural almonds and it will work just fine.
PINE NUT MACAROON CRESCENTS
YIELD: 30 crescents
PREPARATION TIME: 30 minutes plus baking and cooling times
2 packages (7 ounces each) almond paste
1 cup granulated sugar
1 pinch salt
2 large egg whites
1 1/2 cups pine nuts, divided
8 ounces semi-sweet chocolate for dipping
1. Preheat oven to 350?F. Line 2 baking sheets with parchment paper or silicone liners.
2. In bowl of mixer fitted with paddle attachment, combine almond paste, sugar and salt. Mix on low speed until mixture is evenly broken up and resembles coarse meal. Slowly add egg whites beating to form smooth, but stiff, paste.
3. Coarsely chop 1/2 cup of the pine nuts. Add to almond mixture; beat until thoroughly combined.
4. With dampened hands, roll 2 tablespoons mixture into 2" log. Roll log in remaining pine nuts to coat. Continue rolling log until 6" long, gently pressing in nuts. Form into a crescent shape. Place on prepared pans. Repeat with remaining dough and pine nuts.
5. Bake for 14-16 minutes, rotating pans halfway through baking, until bottoms are slightly browned. Cool completely on baking sheet.
6. Melt chocolate in small bowl according to instructions on page TK. Dip ends of cooled crescents in chocolate. Return to parchment-lined sheets to cool.