3/4 c. finely ground unblanched almonds
1/2 c. butter
1/2 c. sugar
1 tbsp. flour
1 tbsp. cream
1 tbsp. milk

Combine all ingredients in small heavy pan; cook, stirring constantly, over low heat until butter melts. Drop from teaspoon 3 inches apart on greased and floured baking sheet. Bake at 350 degrees for about 5 minutes or until slightly brown and bubbly in center. Cool until edges are firm enough to lift with spatula; transfer to absorbent paper, turning upside down. Roll cookies immediately around handle of wooden spoon to shape into cones.