3/4 c. to 2/3 c. ground almonds
1/2 c. (1/4 lb.) butter
1/2 c. sugar
2 tbsp. milk
8 tbsp. flour

Use commercially ground almonds or whirl blanched or unblanched almonds in a blender. In a saucepan, combine ground almonds, butter, sugar, milk and flour. Heat, stirring just until butter melts and ingredients are blended. For each cookie, spoon ONE-HALF teaspoon warm batter onto baking sheet that has a nonstick finish or one that has been lightly sprayed with Pam. Space cookies about 2 1/2 inches apart.

Bake in 400 degree oven for 5 to 6 minutes or until caramel colored. They brown easily. Let cool on baking sheet for about 2 minutes. Cookies should be crisp enough to lift off easily with a spatula. They break easily, they are very "lacy". Cool on wire racks. This recipe takes about an hour to complete. Have patience. Yield: about 7 dozen.