Yield:  24 2-inch cookies


4 oz slivered almonds
4 oz Sugar
2 large egg
1/2 teaspoon almond extract
1 1/4 oz all purpose flour
1/2 oz melted butter


Preheat oven to 350°F. In a medium bowl, mix together nuts and sugar. In a small bowl beat eggs. Fold eggs into nuts and add almond extract. Sift in flour to assure no lumps and then add melted butter.

Drop a teaspoon of batter on Silpat-line baking sheet. Dip the spoon into milk to prevent sticking and spread into a flat circle.

Bake cookies for 5-7 minutes. They should be brown around the edges. Working quickly, lift cookies off and cool. While warm the cookies can be shaped into bowls or folded over a rolling pin.