Almond Rolls - cooking recipe

Ingredients

2/3 c. ground almonds, uncooked and unsalted (this is approximately 3 1/4 oz. of slivered almonds)
1 stick butter
1/2 c. sugar
2 Tbsp. milk
1 Tbsp. flour
milk chocolate morsels
unsweetened cream

Preparation

Preheat
oven
to 350\u00b0.
Grind almonds to a coarse cornmeal like
consistency.\tMelt
butter
in a small pan over low heat until clear.
Add all other ingredients to the butter and heat until the mixture is well blended.\tDrop by teaspoons onto a Teflon
cookie
sheet
about
5 inches apart.
Bake only one sheet at
a
time, for about 5 minutes or until the now spread out wafers are a light golden brown.
Remove the pan and let it cool for about 30 seconds before beginning to take up the first wafer. A
Teflon
spatula works well here.
Roll up as soon as the
wafer is
manageable,
leaving
the hole through the roll about\t3/4 inches in diameter. Roll with the crunchy side out. This
must
be done
quickly,
but
if the mixture becomes too brittle, put the pan back into the oven to soften wafers again. When
rolls\tare cool and hard, dip each end into melted chocolate and
fill
with unsweetened whipped cream, using a pastry bag that you
can
make of\twaxed
paper if you don't have one already.