Almond Lace Cookies

Yield

Makes 15

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoons heavy cream
• 0.5 tablespoon orange liqueur
• 3/8 cups whole unblanched almonds, ground medium-fine
• 0.5 tablespoon all-purpose flour
• 0.25 cup sugar

Instructions

1. Heat oven to 375 degrees. Line a baking sheet with parchment. In a small saucepan over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in remaining ingredients with a wooden spoon. Cook until gently bubbling, 2 to 3 minutes. Remove from heat, and keep warm.
2. Place 5 half teaspoons of batter 1 1/2 inches apart on prepared baking sheet (this is as many as you can mold while hot). Bake until lightly browned and crisp, 6 to 7 minutes.
3. Remove from oven, and let sit for 1 to 2 minutes. Working quickly, lay each cookie over a cone-shaped object (we used a water-cooler cup), pressing edges together. Alternatively, roll cookies around the handle of a wooden spoon, pressing the edges together to form a cylinder. Continue baking and forming cookies until batter is used up. Place cookies on a wire rack to cool.