Almond Crescents

2 cups (4 sticks) butter, softened

1 cup powdered sugar

4 cups flour

1 cup ground PLANTERS Almonds

4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped

1/2 cup finely chopped pistachios

PREHEAT oven to 350°F. Place butter and sugar in large bowl; stir with wooden spoon until well blended. Add sugar; mix well. Gradually add flour, stirring until well blended after each addition. Blend in almonds. Shape tablespoons of dough into 2-inch crescents. Place on ungreased parchment or foil-covered baking sheets.

BAKE 12 to 15 minutes or until lightly browned. Cool on wire racks.

MELT chocolate as directed on package. Dip one end of each cooled cookie into melted chocolate; sprinkle with pistachios. Return to wire racks; let stand until set.