Line a plate or baking sheet with waxed paper.

Place the cookies in a food processor and grind into fine crumbs. Add the almond butter and process until it forms a dough. Using a small ice cream scoop, shape into balls. Place on the plate or baking sheet and put in the freezer for 15 minutes.

Melt the chocolate and shortening together in the microwave for 1-2 minutes. Stir until smooth and glossy.

Place the almonds in a plastic bag and crush with a rolling pin. Pour onto a plate.

Roll the balls in the melted chocolate, letting the excess drip off. Roll in the almonds and place back on the waxed paper-lined plate or baking sheet.

Refrigerate until the chocolate is firm, about 30 minutes. Can be put on lollipop sticks, if desired.