PREHEAT oven to 350°F. Mix butter and sugar in large bowl with electric mixer until light and fluffy. Gradually add flour, beating until well blended after each addition. Add almonds; mix well. Shape rounded tablespoonfuls of dough into 2-inch crescents. Place, 2 inches apart, on ungreased parchment- or foil-covered baking sheets.

BAKE 10 to 14 min. or until lightly browned. Remove from baking sheets to wire racks. Cool completely.

MICROWAVE chocolate in microwaveable bowl on MEDIUM 1-1/2 to 2 min. or until chocolate is almost melted. Stir until completely melted. Dip one end of each cookie into chocolate; sprinkle with pistachios. Return to wire racks; let stand until chocolate is firm.