Almond Crisps

Ingredients:
2/3 cup plus 2 tbsp finely ground blanched almonds
1/2 cup granulated sugar
1/2 cup butter
2 tbsp
1 tbsp all-purpose

Directions:

1. Combine all ingredients in a 10-inch skillet. Cover over low heat, stirring constantly until butter is melted and mix is blended.
2. Keep skilled warm over very low heat. Drop heaping teaspoonfuls of mix 2 inches apart onto a greased baking pan. *Only cook 4 cookies at a time*
3. Bake in preheated oven (350) for 5 minutes or until golden. Use spatula to loosen and turn cookies over; roll each one around the handle of a wooden spoon. If cookies become too firm to roll, reheat in oven for a minute to soften. Cool rolled cookies on wire racks. Repeat until batter is used. grease baking sheet each time. Store in air-tight container.

*Notes:
If you think the cookie sheet looks bare it’s because i completely botched this recipe. they kept either being so over-cooked that they broke apart or so under-cooked they were just mush. i think one thing that might have contributed was that i blanched and ground the almonds today so they were still wet-ish. So i think you should blanch the almonds at least the night before (better even a few days before) to really let them dry before grinding them that way they aren’t mushy. anyway, i tried a couple of the broken pieces and they were ok but all i could really taste was frustration….hahaha

Grade for execution of recipe: F