Grind almonds in blender	Florentine Lace Cookies

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Florentine Lace Cookies

Source: The Route 66 St. Louis Cookbook, 2009

Yield: 25 cookies

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Ingredients

• 1/2 cup butter

• 1 Tbsp flour

• 1/2 cup sugar

• 1 Tbsp milk

• 1 Tbsp heavy whipping cream

• 3/4 cup ground almonds or 1/2 cup blanched, shelled almonds ground in a blender

For chocolate coating:

• 4 oz semi-sweet chocolate chips

• 8 oz cocoa butter, solid

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Preparation

Preheat oven to 350 degrees. Grease and flour cookie sheets. Place butter, flour, sugar, heavy cream and milk in a saucepan. Heat slowly until butter is melted. Stir in almonds. Spoon out by heaping teaspoons, 5 well-spaced cookies per sheet; cookies will spread. Bake 8 to 9 minutes. Remove from oven; cool for one minute then set cookies on paper towels, top side down. Cool for one hour. Melt chocolate chips and cocoa butter in a double boiler; drizzle over cooled cookies.

Note: If chocolate chips contain cocoa butter, it is not needed.