Yummy and so pretty...may take you a while to get the hang of making these.
Combine 2/3 C. blanched almonds, ground, 1/2 C. sugar and 1 T. flour in skillet. Stir in 2 T. milk. Add 1/2 C. butter and cook over low heat, stirring, just until butter melts and mixture is blended. Keep warm over very low heat.
Drop 1 T. mixture at a time onto greased and floured baking sheets. Place cookies at least 2 inches apart, 2-3 per sheet.
Bake at 350 degrees 5 minutes, until lacy and golden brown. Watch carefully to present over-browning.
Remove cookies from oven and cool 2-3 minutes, until disks hold together when lifted with spatula. While still flexible, shape each cookie around buttered handle of wooden spoon so that it looks like a cylinder. If cookies harden too quickly, reheat briefly to soften.
When cookies cool enough to hold shape, remove from spoon handle. Continue cooling on wire rack.
Dip ends of cooled cookies into melted chocolate. Set aside to firm before serving.
You can also fill these with flavored whipped cream from a pastry bag.
You could make these into containers for ice cream or fruit by using twice as much batter and using the bottom of a glass to shape the cookie into a little bowl (or use a muffin tin).
Even if these cookies do not look perfectly round, they are delicious.
NOTE: I have not yet made these gluten free or low carb, stay tuned!
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