2/3 c. blanched almonds, chopped fine
1/4 c. sifted all purpose flour
1/4 tsp. salt
1/2 c. sugar
1/2 c. butter
2 tbsp. light cream

Combine nuts, flour, salt, sugar, butter and cream in a saucepan. Cook until mixture begins to bubbly - takes about 5 minutes. Remove from heat and stir briskly for a few seconds. Drop by teaspoon about 4 inches apart on greased and lightly floured baking sheet doing only 6-7 cookies at a times. Bake in a 375 degree oven 5-6 minutes. Cook 1 minute on baking sheet before lifting with spatula and dropping over wax paper-covered spoon handle or broomstick. Cool 1/2 minute on stick.