• 8servings
  • 386calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 ounces toasted almonds

  3. 1 cup sugar

  4. 2/3 cup flour

  5. 1/2 teaspoon salt

  6. 1/2 cup unsalted butter

  7. 1/3 cup cream

Instructions Jump to Ingredients ↑

  1. combine almonds, sugar, flour, salt, and butter in a heavy saucepan, over a low flame heat and stir just until butter melts remove from heat-mix well drop 4 heaping tablespoons batter onto a greased cookie sheet, allowing 3-inches space between each bake @ 350 degrees for 8 minutes, until golden remove from oven, allow to cool for 2-3 minutes gently lift with a spatula and drape 2 over inverted buttered cups and press to mold drape 2 over inverted saucers and press to mold allow to cool until firm, set aside repeat with remaining batter fill as desired


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