Preheat oven to 325° F.
Combine cookie dough and almonds in medium bowl. Refrigerate 15 minutes for easier handling. Shape cookie dough into 1 1/2-inch balls; place on ungreased baking sheets.
Bake for 15 to 17 minutes or until light golden brown around edges. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
Line baking sheets with wax paper. Microwave morsels in a small microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Dip cookies halfway into chocolate; shake off excess. Place on prepared baking sheets; refrigerate for 15 minutes or until coating is set.Servings: 18 cookies