Preheat oven to 350°F. Cream butter and sugar until light and fluffy. Stir in flour alternately with cream, then mix in almonds. Drop teaspoons of batter 3 inches apart on greased and floured baking sheets. With a knife dipped in cold water, spread the batter into 2 inch rounds. Bake for 12 minutes. Cool 1-or-2 minutes on baking sheets then transfer to wire racks. If cookies become hard to remove, return to the oven for 1-or-2 minutes to soften. Melt chocolate with butter and cool slightly. Spread over bottoms of cookies. Yield: 24 cookies