• Pulverize almonds with 2 tablespoons sugar in blender.
• Beat margarine, almond mixture, remaining 4 tablespoons sugar, flour and salt until well blended.
• Purée banana in blender; add to almond mixture and mix until well blended.
• Shape tablespoonfuls of dough into logs, then shape into crescents. Place on ungreased cookie sheet. Bake at 375°F for 25 minutes or until golden. Cool on wire rack.
• Melt chocolate in microwavable dish at MEDIUM (50% power) 1-1/2 to 2 minutes, stirring once. Dip ends of cookies in chocolate. Refrigerate until chocolate is set.
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