Great recipe! I added orange zest and some vanilla extract to it. I found that it worked best when the dough was warm and liquid-y. After a few rounds of baking, I added a (very) little more butter and cream to keep it fluid. I'm serving them as a garnish for truffles and caramel sauce. The timing varied a lot...some batches took 3 minutes, some 6.
I ground up the almonds with the sugar and flour in my food processor so they wouldn't clump up. Didn't have orange liquor so used Kahlua instead. They were great! First batch took almost 8 minutes to brown. Last batch took 4 minutes. They really spread out!
I decided to substitute brown rice flower for regular flour because more and more of my guests need to stay away from wheat. I also substituted the sugar with organic coconut sugar. I found that the dough was not runny and there was no way I could keep it 'bubbly". It did not result in the very lacy look - but the taste is absolutely dreamy. It is too finicky to shape, so I left it flat and tomorrow I'll dip half in chocolate to finish off the look.