3 ½ cups flour
1 tsp baking powder
1 cup butter, softened
1 8oz package cream cheese
2 cups sugar
1 egg
1 tsp vanilla
¼ tsp almond extract

Chocolate dip
1 cup semisweet chocolate
1 Tbsp butter
1 ½ cups chopped nuts

Preheat over to 375°F

In a medium mixing bowl, stir together flour and baking powder. Set aside. In a mixer, beat butter and cream cheese. Add sugar and beat until fluffy. Add egg, vanilla, almond extract and beat well. Gradually add flour 1 cup at a time to creamed mixture, beating well after each addition. Stir in chocolate chips. Cover and chill overnight.

Shape dough into 1" balls. Roll into 2" log logs. Place on ungreased cookie sheet. Bend and pinch ends to form crescents. Bake at 375°F for 8-10 mins or until golden brown. Let cool.

In a small saucepan, melt 1 cup chocolate and butter over low heat, stirring constantly. Remove from heat. Dip 1 end of each cookie into the melted chocolate mixture. Dip into chopped nuts. Place dipped cookies on a waxed paper lined cookie sheet. Chill until chocolate is set.