Almond Rolls

Preheat oven to 350°.

Grind almonds to a coarse cornmeal like consistency. Melt butter in a small pan over low heat until clear.

Add all other ingredients to the butter and heat until the mixture is well blended. Drop by teaspoons onto a Teflon cookie sheet about inches apart.

Bake only one sheet at time, for about 5 minutes or until the now spread out wafers are a light golden brown.

Remove the pan and let it cool for about 30 seconds before beginning to take up the first wafer. A

Teflon spatula works well here.

Roll up as soon as the wafer is manageable, leaving the hole through the roll about 3/4 inches in diameter. Roll with the crunchy side out. This must be done quickly, but if the mixture becomes too brittle, put the pan back into the oven to soften wafers again. When rolls are cool and hard, dip each end into melted chocolate and fill with unsweetened whipped cream, using a pastry bag that you can make of waxed paper if you don't have one already.