Step 1: Preheat oven to 350 - Fahrenheit.
Step 2: In 2-quart saucepan, combine ground almonds, butter, sugar, flour and cream.
Step 3: Heat over low flame until butter melts.
Step 4: Keep mixture warm over very low flame.
Step 5: Drop batter by rounded teaspoons, about 3-inches apart on cookie sheet.
Step 6: (Do not place more than 6 on a cookie sheet, after they bake, they quickly have to be shaped before hardening) Bake cookies 5-7 minutes until edges are lightly brown and centers are just golden.
Step 7: Remove from oven, and let cookies stand on cookie sheet 30-60 seconds, until edges set.
Step 8: With metal spatula, quickly flip cookies over so the"lacy" side will show after being rolled.
Step 9: Working quickly, roll each cookie into a cylinder around the handle of a wooden spoon.
Step 10: If cookies become to hard to roll, return them briefly to often to soften.
Step 11: As each cookie is shaped, remove from spoon handle; cool on wire rack.
Step 12: Repeat until batter is used.
Step 13: Makes about 3 dozen cookies.
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