Yield: 1 servings
| Measure | Ingredient |
|---|---|
| -Patricia Dwigans fwds07a- | |
| ½ cup | Butter |
| 1 tablespoon | Flour |
| ½ cup | Sugar |
| 1 tablespoon | Heavy cream |
| 1 tablespoon | Milk |
| 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.