-Patricia Dwigans fwds07a- 3/4 c Ground almonds;
1/2 c Butter – 1/2 cup blanched almonds
1 tb Flour – ground in blender
1/2 c Sugar 4 oz Semisweet chocolate bits
1 tb Heavy cream 1/2 oz Cocoa butter; to 1-oz,
1 tb Milk – 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.
Yields
1 servings