Almond Tuiles (Mandelflarn)
2/3 c blanched almonds
1 stick butter (8 Tbsp)
1/2 c sugar
2 Tbsp flour
2 Tbsp milk
A delicate almond cookie from the Swedish kitchen.
In a saucepan, melt butter and sugar over low heat.
Combine almonds with flour. Stir in butter, then milk.
Place spoonfuls of batter far apart on parchment-lined baking sheet.
Bake at 375°F for 5-10 minutes, or until cookies have spread out and turned golden.
This batter can be kept in the refrigerator for up to five days.
Submitted by Gretchen Grant
Contributed on: and modified on Thursday April 29th, 2010