Preheat oven at 375. In a mixing bowl, combine margarine, cream cheese, egg white, melted chocolate, vanilla, and peppermint extract. Add flour mixed with almonds, baking powder.

In another mixing bowl, combine flour, sugar, almonds, baking powder, and salt. Cover and refrigerate at least 1 hour, until firm.

Divide one fourth of dough into dozen pieces. Roll each piece into 6 cm long strip and place the strips 3 cm apart on unprepared baking sheets.

Repeat with remaining dough. Bake 8 to 10 minutes, or until edges are set.

Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely. Using a knife or a metal spatula, spread melted chocolate on one end of each log.