Preheat oven to 350*F. Line baking sheets with parchment paper.
Melt butter in skillet over medium heat. Add sugar, flour, and salt and whisk until sugar is dissolved (about 2-3 minutes). Next, Whisk in almonds and milk and stir until smooth and slightly thickened. Remove from heat and stir in vanilla extract. Allow to cool for at least 5 minutes before handling
Drop batter by teaspoonfuls onto prepared baking sheets, leaving 3 inches of space between cookies. The batter looks very small but will expand. Bake for 5 to 7 minutes, until light golden brown around the edges. Cool for at least 5 minutes then transfer to a cooling rack. Repeat with remaining batter.
Melt chocolate and dip cookies in the chocolate or drizzle on top. Allow 10 minutes for the chocolate to set. Store in an air-tight container for up to 7 days on the countertop.