Cream Roll Cookies

1. 1

   Pulverize almonds in blender or work bowl of food processor fitted with steel blade.

2. 2

   Mix almonds, sugar, flour, egg whites and melted butter, beating until very well blended and egg whites are thoroughly incorporated.

3. 3

   Cover and refrigerate at least 1 hour.

4. 4

   Prepare cookie sheets by lining with aluminum foil and buttering heavily with soft butter.

5. 5

   Using 1 tablespoon of the mixture at a time, spread mixture on the cookie sheet into a 3 x 6-inch thin rectangle. Bake only 4 at a time at 350u00b0 for 7 to 8 minutes or just until cookies are set and edges are lightly browned.

6. 6

   Cool for 5 seconds only.

7. 7

   Cookies become crisp quickly. Loosen each with a thin spatula or pancake turner and, while still warm, roll up loosely around handle of wooden spoon.

8. 8

   Remove cookie. Finish cooling on rack.

9. 9

   Repeat with remaining batter. Put chocolate into top of double boiler. Place over hot water and stir until melted.

10. 10

    Dip ends of cookies into chocolate.

11. 11

    Set aside to harden.

12. 12

    Whip the cream, sweetened with powder sugar and vanilla.

13. 13

    Put into pastry bag with star tip.

14. 14

    Pipe cream into both ends of each cookie, they need not be completely filled.

* Per serving · 4 servings · Values may vary.

No additional tips available.