Reader’s Recipes: Almond Lace Wafers

• Canned Goods

  • 1 tbsp Heavy cream or evaporated milk

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 cup Sugar

• Nuts & Seeds

  • 3/4 cup Unblanched almonds

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Whole milk

• Other

  • grind into powder, but leave a bit crunchy

Found on theviewfromgreatisland.com

Directions

• Set oven to 350F
• Grease and flour 2 cookie sheets.
• Grate almonds, then measure 3/4 cup into a saucepan.
• Mix in all remaining ingredients.
• Cook over low heat until butter melts, stirring constantly. Batter is very thin.
• Drop by teaspoonfuls onto the prepared cookie sheet, only 5-6 at a time as batter will spread.
• Bake 7 to 9 minutes or until a light caramel color, with centers still bubbly. Watch very carefully so as not to overbrown.
• Let cool for 1 minute, then immediately transfer, UPSIDE DOWN, to waxed paper.
• Working quickly, immediately roll each cookie quickly around the handle of a wooden spoon, forming a loose cylinder. If cookies start to harden, return to oven for 1 minute to soften.
• Allow to cool.