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1
Put the almonds into the container of a food processor and blend until coarse-fine.
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2
The ideal consistency would be like that of whole peppercorns.
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3
There should be about three cups.
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4
Put the ground nuts in a saucepan, preferably with a round bottom, and add the sugar and butter.
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5
Cook over low heat, stirring constantly, until the butter is melted and the ingredients are evenly blended.
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6
Take care that the mixture does not burn.
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7
Remove from the heat and stir in the milk.
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8
Stir in the flour.
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9
Let stand until cool.
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10
Chill thoroughly.
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11
When chilled, the mixture should be easy to shape into round balls.
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12
Preheat the oven to 350 degrees.
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13
Divide the mixture into 14 or 16 portions, one portion at a time.
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14
Shape each portion into a round ball.
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15
It is important that you work with only two or three portions at a time.
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16
As the balls are shaped, arrange them, spaced neatly and well apart, on rectangles of parchment paper.
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17
Cover with a second sheet of parchment paper and roll each portion into circles measuring about five inches.
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18
Remove the upper sheet of parchment.
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19
(If parchment paper is not available, arrange the balls, two or three at a time, on a buttered baking sheet and flatten them into five-inch circles with the fingers.)
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20
Place in the oven on the center shelf and bake eight to 10 minutes or until golden or caramel brown.
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21
Do not burn.
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22
At this point, you must act quickly but cautiously.
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23
Remove the rounds from the oven and let stand briefly.
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24
The important thing is to allow the rounds to cool for a few seconds or to the precise moment when a metal spatula can be slid beneath each one.
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25
If they are allowed to stand too long, they will become brittle and cannot be shaped or molded.
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26
Quickly transfer one round at a time into a round-bottom glass or metal container with a capacity of approximately one and one-half cups.
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27
Press down to mold the round into a ''basket.''
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28
Quickly proceed to the second and third round, pressing them into shape.
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29
The rounds must remain warm as you shape them.
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30
If they break slightly, they may be repaired with the fingers, provided they are still warm enough to be malleable.
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31
The baskets will become firm as they cool.
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32
As they become firm, remove them and set them aside to be filled as a dessert.
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33
They may be filled with a chilled pudding or custard mixture, with scoops of ice cream, with fresh fruit or berries and so on.
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34
If desired, the inside of each basket may be brushed with melted chocolate before filling.
