Almond Lace Cookies
- 4 tablespoons butter
- 3 tablespoons heavy cream
- 3/4 cup whole unblanched almonds, ground medium fine
- 2 tablespoon all-purpose flour
- 1/2 cup sugar
In a food processor grind 1 cup of almonds until they are a medium fine texture.
Line a baking sheet with parchment paper or a silicone baking sheet.
In a small saucepan combine butter and cream over medium heat.
When butter has melted, stir in the flour, ground almonds and the sugar. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
Place 4-6 teaspoons of batter 3 inches apart on the parchment paper covered baking sheet.
Do not put more than 6 because you will not be able to roll any more before they harden. If you are leaving them as flat wafers then you can get 8.
Bake until lightly browned and crisp, 6 to 7 minutes.
Remove from oven, and let sit for 1 to 2 minutes. Working quickly, flip the cookie upside down and then roll up into a cylinder. You can also lay over a rolling pin for a curved cookie or leave flat. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool. If you like chocolate you can drizzle melted chocolate over the cookies to decorate.
You can also make larger circles with a tablespoon of batter and place into a small bowl shaping carefully to form an edible cookie bowl for ice cream or chocolate mousse.
Makes 20 smaller cookies.