1/2 c. sliced almonds
3/4 c. sugar
1/4 c. all-purpose flour
3 egg whites (3/4 c.)
1/4 c. butter, melted
1/4 c. semi-sweet chocolate chips
1 c. whipping cream
2 tsp. powdered sugar
1 tsp. vanilla
butter for baking pan

Mix in blender almonds, sugar, flour, egg whites, and melted butter, beating until very well blended and egg whites are thoroughly incorporated. Cover and refrigerate at least 1 hour.

Prepare cookie sheet by lining with aluminum foil and buttering heavily with soft butter. Using 1 tablespoon of the mixture at a time spread mixture on the cookie sheet into a 3x6 thin rectangle.

Bake only 4 at a time at 350 degrees for 7-8 minutes or until cookies are set and edges are lightly browned. Cool for 15 seconds only. Cookies become crisp quickly.

Loose each with a thin pancake turner and while still warm, roll up loosely around handle of wooden spoon. Remove cookie; finish cooling on rack. Repeat with remaining batter.

Put chocolate into top part of double boiler; stir until melted. Dip ends of cookies into chocolate; set aside to harden. Whip cream; sweeten with powdered sugar and vanilla. Put into pastry bag with star tip. Stuff cookie - need not be completely filled. Makes 20-24 rolls.