Chocolate-Almond Tea Cookies

Preheat oven to 375 degrees F. With mixer on medium-high speed, beat butter, cream cheese, sugar and salt until creamy. Beat in egg yolk and vanilla, scraping down side of bowl. With mixer on low speed, beat in flour just until combined. Transfer dough to large piping bag fitted with large open star tip. Pipe dough into 2-inch logs on cookie sheets, 2 inch apart. Repeat as necessary. Bake 12 to 18 minutes or until deep golden brown around edges. Cool on cookie sheet on wire rack 10 minutes. With spatula, transfer cookies to rack to cool completely. Brush ends of cooled baked cookies with melted bittersweet chocolate. Dip chocolate ends into small bowl of finely chopped almonds. Let stand until chocolate sets, about 3 hours.