Preheat the oven to 180C/350F/Gas mark 4
Sift together the flour and the salt and set aside. In large bowl, cream together the butter, sugar, sour cream and vanilla. Beat until light and fluffy. Gradually add the flour and salt mixture and almonds, mixing until well blended.
Shape dough into two logs, each 1 ½ inches in diameter, and wrap in wax paper. Refrigerate for two hours.
Lightly grease a baking tray. Using a ruler, mark each log at ¼ inch intervals. With a sharp thin knife, cut into slices and put onto prepared baking tray, one inch apart. Bake for 8 - 10 minutes or until lightly browned. Remove from baking tray and cool on rack.
Melt the carob mixture. Lay sheet of wax paper on table. Dip half of each biscuit into hot mixture and put on the wax paper to cool and set.
