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These cookies can be left flat or rolled into cones or cylinders. They can also be dipped in chocolate.

Source: Martha Stewart Living, December/January 1994
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  • maurar08
    23 JAN, 2014
    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.
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  • sillygoosegirl
    21 JAN, 2014
    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!
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  • heidithebaker
    12 DEC, 2013
    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.
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