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Ingredients:
1 tablespoon
all-purpose flour
2/3 cup blanched almonds
1/2 cup butter (1 stick)
2 tablespoons milk
nonstick cooking spray
1/2 cup sugar
Directions:
-
Estimated cooking time: 1 1/2 hours -
1 Preheat oven to 350 degrees F. Spray large cookie sheet with nonstick cooking
spray. In food processor with knife blade attached or in blender at medium
speed, blend almonds and sugar until almonds are finely ground.
2 In 10-inch skillet over low heat, cook almond mixture, butter, flour, and milk
(do not use margarine because it separates from sugar during cooking), stirring,
until butter melts and mixture is blended. Keep mixture warm over very low heat.
Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more
cookies, about 2 inches apart. (Do not place more than 4 on cookie sheet,
because after baking they must be shaped quickly before hardening.) Bake 5
minutes or until golden.
3 Remove cookie sheet from oven and let cool about 1 minute to set cookies
slightly. With pancake turner, loosen and turn cookies over, one by one, and
quickly roll around handle of wooden spoon. (If cookies get too hard to roll,
reheat in oven a minute to soften.) Cool cookies on wire rack. Repeat until all
batter is used, greasing cookie sheet each time. Store cookies in tightly
covered container.
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