Here is the recipe...I hope I don't mess it up. I've added my notes in red. Good luck!
1/2 cup blanched almonds
4 TBS butter
3 TBS flour
1/2 cup sugar
2 TBS heavy cream
1/2 tsp vanilla extract
1-Preheat oven to 375 degrees. Grease 1-2 cookie sheets. Make sure you have a good pan. I used one of my older pans and the cookies got stuck. The second batch was much better because I used an IKEA pan or maybe I got used to making them.
2-With a sharp knife, chop the almonds as finely as possible. Alternatively, use a food processor or blender to chop the nuts. I used a blender and it worked out great.
3-Melt the butter in a saucepan over low heat. Remove from the heat and stir in the remaining ingredients and the almonds.
4-Drop tsps (literally 1 tsp-no more, no less) 2 1/2 inches apart on the prepared sheets. Bake until golden, about 5 minutes. I baked them for 4 minutes the second time and they were golden around the edges. Perfect! Cool on the sheets briefly (about a minute, don't wait too long or it will be hard to lift off), just until the cookies are stiff enough to lift off.
5-With a metal spatula, transfer to a rack to cool completely.
I know they don't look perfect but I tried. They are breakable so be careful. Also, some got stuck to each other so be sure to space them evenly.
All done... Till next time...