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Grind almonds in food processor until fine. In a medium skillet melt butter over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir over low heat until bubbly. Remove from heat. Drop batter by slightly rounded tsp 4 inches apart onto ungreased baking sheet. Bake in 350 oven 6-7 minutes or until edges are golden brown. Remove from oven; let stand on cookie sheet 1 minute. Carefully loosen and remove cookies with a wide metal spatula. Cool completely. Store in an airtight container. Posted to EAT-L Digest 19 Sep 96 From: laura davis
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