Heat oven to 325°F. Line baking sheet with foil. Reserve 3 tablespoons sliced almonds for mouse ears, and place remaining almonds in food processor; pulse until finely ground. Add sugar and egg white, and pulse to combine. Melt 1/4 cup chocolate chips, add to mixture, and pulse. Shape tablespoonfuls of dough into teardrop shapes; place on baking sheet 1 inch apart. Bake 25 minutes.