- Cooking Time: 8-10 minutes
- 2/3 cup plus 2 tablespoons finely ground blanched almonds
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine
- 2 tablespoons whipping cream
- 1 tablespoon all purpose flour
- Preheat oven to 350'. Line your cookie sheet with parchment paper or grease it. You will be baking only 4 crisps at a time. They need lots of room to spread (hey!! I resemble that remark!!). Plus...when it comes time to "roll" them....they'll cool off too much by the time you get to the last one if you're working with more than 4 at a time. (That'll make sense in a minute)
- Combine all of the ingredients into a nice big 10" skillet. Cook over a low heat, stirring constantly until the butter has completely melted and the mixture is well combined. It'll kinda resemble a grainy type gravyTurn the heat down to very low, to keep your mixture warm (stir occasionally) . Drop mixture by heaping tablespoonfuls onto the prepared baking sheet....4 cookies...at least 2 inches apart. More if you have room....I think I had 4" in between the little blobs.
- The book says to bake for 5 minutes. That was not the case for me....at all. I don't know if my "heaping tablespoonfuls" were more than theirs....but I ended up cooking mine for 8 - 10 minutes. Keep an eye on them. They're done when they're nice and golden brown.
- Let them cool for just a second! Gently loosen the cookie with a spatula and turn it over.
- Quickly roll each one around the handle of a wooden spoon.
- Place on a rack and allow to cool completely
- Here are a few hints and tips. I found that it worked best when I did one cookie at a time....flip, roll....then moved on to next. What this did was allow the other cookies to remain warm on the sheet. Once the cookie cools, it becomes too delicate and crispy to roll. But!!! If a cookie does become too firm to roll just stick it back in the oven for a minute until it softens up, then proceed.