|-Patricia Dwigans fwds07a-|
|1 tablespoon||Heavy cream|
|¾ cup||Ground almonds; 1/2 cup blanched almonds ground in blender|
|4 ounces||Semisweet chocolate bits|
|½ ounce||Cocoa butter; to 1-oz, available in drug stores|
Preheat oven to 350~. Place butter, flour, sugar, cream and milk in a small pan and heat slowly until butter is melted. Stir in almonds. Grease and flour large baking sheet. Spoon 5 well spaced teaspoons of mixture onto sheet. Bake 8-9 minutes. Cool 1 minute and transfer top side down to paper towels. Repeat baking 5 at a time until all mixture is used. Melt chocolate and cocoa butter, or you can use paraffin, in top of a double boiler and dribble on cooled lace. Chill to harden chocolate.
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