Combine in a bowl the flour and salt. Set aside. Cream together the butter and sugar, add egg and almond extract; beat well. Gradually add in the flour mixture and mix well. Divide dough in half; shape into a ball and flatten. Wrap in Plastic wrap and chill for 1 hour. Preheat oven to 350 deg. On lightly floured board roll out dough to 3/16 " thickness. Cut in 2" by 1" rectangles using sharp knife or pastry wheel. Place on ungreased cookie sheets. Brush tops with beaten egg white and sprinkle with 1/4 tsp. almonds. Bake 5 to 6 minutes. Cookies will look pale. Allow to stand for 2 minutes before removing from cookie sheets. Cool. Melt chocolate chips by double boiler method (put dish over hot, not boiling water, stir until melted and smooth). Spread 1/2 slightly rounded tsps. chocolate on flat side of cookie; top with second cookie. Chill.