Almond Lace Wafers

Orginal Author: Grandma Snow

  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 60
  • Typical Yield: 10

Ingredients

    Almond Wafers:
    • 1 1/2 cups finely ground almonds
    • 1 cup flour
    • 1 cup sugar
    • 2 tbps flour
    • 2 tbps heavy cream
    • 2 tbps milk
    Ice Cream Pie:
    • 2 qt (half a gallon) Ice Cream (Pepermint Ice Cream)
    • 2 Jars (16 oz each) Hot Fudge

Instructions

  1. Combine Ingredients: (Pre-Heat Ovean to 350 degrees) - Combine All Ingredients thorughly mix in large bowl.
  2. Cook and add to sheet: Cook in heavy pan over low heat until better melts. In a well greased and floured baking sheet, add a heaping spoonsful 3 inches apart.
  3. Bake: Bake at 350 degrees for about 6 to 12 minutes or until slightly brown and still bubbling in the center.
  4. Cool and Roll: Let Cool only until edges is firm enough to lift with a spatula, then working working quickly lift cookies onto parchment paper turning top-side down. Roll over handle of wooden sppon. (If making Ice Cream pie leave ~2/3 wafers flat.) Re-grease cookie sheet each time you bake
  5. Making the Almond Wafers Ice Cream Pie: In a large square glass cassarole dish, make laters of the follow. Bottom to Top - Flat Wafers, Ice cream (cut into 1/2 - 1 inch), Hot Fudge, Flat Wafers, Ice Cream, Hot Fudge, Topped with crumbles of wafers. - Freeze until Ice Cream is hard ~4 hours to overnight
ProTips:

Use Food Processor or Slap Chop to finely chop almonds.

Once wafers turn brown, watch closesly (add only 30 seconds at a time) - Brown and turn to burnt fast

If you over pour / wafers touch when comming out of the oven, you can still seaprate them while they are hot, before the cool

To help create a layers of ice cream either cut the forzen ice cream (paper) container, or place icream container in hot water and plop icream onto plate to cut into layers