Almond Lace Rolls
Yield
2 dozenPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
almonds
unblanched, finely ground |
|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
(rounded) |
|
| 1 | tablespoon |
heavy whipping cream
|
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
almonds
unblanched, finely ground |
|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
(rounded) |
|
| 15 | ml |
heavy whipping cream
|
|
| 15 | ml |
milk
|
|
Directions
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 350℉ (180℃). 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 350℉ (180℃) 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.
