Almond snaps
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Brown sugar |
| ½ | cup | Margarine or butter |
| ⅓ | cup | Corn syrup |
| 1 | cup | Ground almonds |
| ½ | cup | Flour |
| 2 | tablespoons | Water |
Directions
Line a cookie sheet with foil and grease it. Set aside. In a small saucepan combine brown sugar, margarine and corn syrup. Cook over medium heat until margarine is melted and mixture smooth. Remove from heat and stir in almonds, flour and water. Drop by rounded teaspoons onto cookie sheet. Bake only 3 or 4 at a time in a 350 F oven for 6 to 8 minutes.Let stand on cookie sheet about 2 minutes. Immediately remove cookies one at a time and roll around a metal cone, cool on wire racks. Instead of using a metal cone for shaping you can use a greased wooden spoon handle or make a cone from pliable cardboard. If cookies become too hard before you get them shaped, return to oven for about 30 seconds.