Almond Lace Rolls
- 3/4 cup almonds unblanched, finely ground
- 1/2 cup butter
- 1/2 cup sugar
- 1 tablespoon flour, all-purpose (rounded)
- 1 tablespoon heavy whipping cream
- 1 tablespoon milk
- These cookies require precision timing and fast action but the results are worth the trouble.
- I make them for holidays and special occasions, but they are delicious anytime.
- Preheat oven to 350F (180C).
- Butter and flour baking sheet.
- In a small, heavy pan, place all ingredients.
- Cook over low heat, stirring constantly until butter melts.
- Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
- Bake at 350F (180C) for 7 to 9 minutes.
- Cookies should be only slightly brown and still bubbling at the center.
- Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels.
- Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
- Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
- If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
- Store cookies in an airtight cookie jar or tin.
- They will keep for a long time, and can be made well ahead of the holiday season.
- Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect.
- Or roll ends of cooled cookies in melted chocolate.
- Yield: 2 dozen.