French Almond Wafers

- 4 ounces blanched almonds sugar
- 1⁄4 pound unsalted butter, at room temperature
- 1 tablespoon unbleached all-purpose flour
- 2 tablespoons milk
Instructions:
These delicate cookies use ground almonds instead of flour, so they have a lacy texture and that perfect almond flavor. This is a very simple cookie without any flavoring other than the almonds.
You can pipe whipped cream inside the cookies just before serving, but they are good without it, too. Serve them with sherry, champagne, or little glass dishes of fruit salad.
- Preheat the oven to 350°F. Grind the almonds in a blender or spice grinder until they are very fine.
- Put all the ingredients together in a saucepan over low heat. Stir gently until the butter is melted and everything is fully incorporated.
- Remove from the heat and scoop spoonfuls about 2 inches apart onto a Silpat- or parchment-lined baking sheet. Bake for 5–8 minutes, or until barely golden brown. Turn each wafer over with a metal spatula. Return to the oven and bake an additional 5 minutes, or until well browned.
- Let the wafers cool for 2 minutes. Then carefully roll each wafer around a form into a tube. You can use 1⁄2-inch wooden dowels or any other cylindrical form you can find; or roll them into a cone shape, or just leave them flat.