Almond Rolls

Directions

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   Preheat
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   oven
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   to 350°.
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   Grind almonds to a coarse cornmeal like
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   consistency. Melt
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   butter
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   in a small pan over low heat until clear.
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   Add all other ingredients to the butter and heat until the mixture is well blended. Drop by teaspoons onto a Teflon
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   cookie
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    sheet
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    about
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    5 inches apart.
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    Bake only one sheet at
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    a
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    time, for about 5 minutes or until the now spread out wafers are a light golden brown.
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    Remove the pan and let it cool for about 30 seconds before beginning to take up the first wafer. A
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    Teflon
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    spatula works well here.
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    Roll up as soon as the
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    wafer is
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    manageable,
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    leaving
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    the hole through the roll about 3/4 inches in diameter. Roll with the crunchy side out. This
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    must
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    be done
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    quickly,
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    but
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    if the mixture becomes too brittle, put the pan back into the oven to soften wafers again. When
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    rolls are cool and hard, dip each end into melted chocolate and
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    fill
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    with unsweetened whipped cream, using a pastry bag that you
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    can
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    make of waxed
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    paper if you don't have one already.