1Pulse almond paste, sugar and salt in a food processor until broken up, then add egg whites and puree until smooth. Transfer batter to pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch high) about 1-inch apart in pans. Dip a fingertip in water and gently tamp down any peaks.
2Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
3Preheat oven to 300°F and place racks in the upper and lower thirds of your oven. Line two large sheet pans with parchment paper.
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.
4[When you rotate the pan midway through baking, you'll wonder why you left so much space between the cookies. Suddenly, at 15 minutes they'll puff up and you'll be happy you left that space!]
5Mocha Butter Cream
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
6Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Turn cookie over and spread mocha cream on the bottom.
7Melt 1 bag of chocolate chips and add 1 tablespoon oil and mix well. Then dip the cookie, just the side with the butter cream icing on it and set on a rack.