Heat oven to 400°F. In large bowl, beat powdered sugar and butter until light and fluffy. Add egg and almond extract; blend well. Stir in flour and salt; mix well. Fill cookie press with dough. Using the bar plate, form 4 strips of dough the length of ungreased cookie sheet. Score cookie dough at 2 1/2-inch intervals.
Bake 3 to 5 minutes or until set but not brown. Cut strips into individual cookies on scored lines. Immediately remove from cookie sheet. Cool completely.
Line cookie sheets with waxed paper. In small saucepan, melt chocolate and shortening over low heat, stirring constantly. Remove from heat. Set saucepan in hot water to maintain dipping consistency.
Dip half of cooled cookie into chocolate; allow excess to drip off. Place cookies on cookie sheet. Sprinkle or arrange almond slices over chocolate. Let stand until glaze is set. Store between sheets of waxed paper in loosely covered container.