Almond Lace Rolls



  1. 3/4 cup almonds unblanched, finely ground
  2. 1/2 cup butter
  3. 1/2 cup sugar
  4. 1 tablespoon flour, all-purpose (rounded)
  5. 1 tablespoon heavy whipping cream
  6. 1 tablespoon milk


  1. These cookies require precision timing and fast action but the results are worth the trouble.
  2. I make them for holidays and special occasions, but they are delicious anytime.
  3. Preheat oven to 350F (180C).
  4. Butter and flour baking sheet.
  5. In a small, heavy pan, place all ingredients.
  6. Cook over low heat, stirring constantly until butter melts.
  7. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time).
  8. Bake at 350F (180C) for 7 to 9 minutes.
  9. Cookies should be only slightly brown and still bubbling at the center.
  10. 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.
  11. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp.
  12. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet.
  13. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments.
  14. Store cookies in an airtight cookie jar or tin.
  15. They will keep for a long time, and can be made well ahead of the holiday season.
  16. 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.
  17. Or roll ends of cooled cookies in melted chocolate.
  18. Yield: 2 dozen.