-Patricia Dwigans fwds07a-
1/2 c Butter
1 tb Flour
1/2 c Sugar
1 tb Heavy cream
1 tb Milk
3/4 c Ground almonds;
– 1/2 cup blanched almonds
– ground in blender
4 oz Semisweet chocolate bits
1/2 oz Cocoa butter; to 1-oz,
– available in drug stores
Preheat oven to 350~. Place butter, flour, sugar, cream and milk in a
small pan and heat slowly until butter is melted. Stir in almonds. Grease
and flour large baking sheet. Spoon 5 well spaced teaspoons of mixture onto
sheet. Bake 8-9 minutes. Cool 1 minute and transfer top side down to
paper towels. Repeat baking 5 at a time until all mixture is used. Melt
chocolate and cocoa butter, or you can use paraffin, in top of a double
boiler and dribble on cooled lace. Chill to harden chocolate.
From
Yields
1 Servings