Almond Lace Rolls


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This simple rolls are quite elegant, for a party or to spoil your family.

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  • 3/4 C. Unblanched almonds, finely ground
  • 1/2 C. Butter
  • 1/2 C. Sugar
  • 1 Tbs. (rounded) flour
  • 1 Tbs. Heavy cream
  • 1 Tbs. Milk

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Preheat oven to 350. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful onto baking sheet (do not bake more than six at one time). Bake at 350 for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. 

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