In a mixer with the paddle attachment, cream the butter with the powdered sugar and the salt.

Add flour and almonds and mix just until dough forms.

Remove from the mixer, and place between 2 lightly floured pieces of parchment paper. Roll out to about ¼” thick.

Use a cookie cutter that is about 1 ½-inch in diameter and cut the cookies. Place on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes.

Meanwhile, preheat the oven to 350℉ (180℃). Bake the cookies for about 10 minutes, until they begin to brown. Remove from the oven and let them cool completely.

Place a medium saucepan with water on the stove and bring to a simmer.

In a clean and dry mixer bowl, place the egg whites, salt and sugar. Whisk and place on the pot of simmering water. Whisk while on the heat, until the sugar melts completely.

Remove the mixer bowl from the heat and place in a stand mixer with the whisk attachment. Whisk on a high speed for about 5 minutes until stiff peaks.

Remove from the mixer and transfer the meringue to a piping bag with a round tip. Pipe the meringue onto the cooled cookies. I like to pipe them as 3 layers, the bottom is widest and the top – narrow. Repeat with all the cookies, and place in the freezer overnight.

The next day, melt the dark chocolate and the olive oil together, and mix to a smooth mixture.

Take the Krembos out of the freezer. Place the chocolate topping in a tall, wide glass. Carefully, dip each krembo in the chocolate to cover almost all of the meringue. Set aside. Keep in the freezer until ready to serve.