Preparation:
combine almonds, sugar, flour, salt, and butter in a heavy saucepan, over a low flame heat and stir just until butter melts remove from heat-mix well drop 4 heaping tablespoons batter onto a greased cookie sheet, allowing 3-inches space between each bake @ 350 degrees for 8 minutes, until golden remove from oven, allow to cool for 2-3 minutes gently lift with a spatula and drape 2 over inverted buttered cups and press to mold drape 2 over inverted saucers and press to mold allow to cool until firm, set aside repeat with remaining batter fill as desired |
