3/4cupplain almondsground to a medium-fine consistency
Preheat oven to 375°
I use a small food processor to grind the almonds. You could put them in a "Ziploc" storage bag and really pound them to get the same effect. The smaller the pieces, the better the cookie.
Line a cookie sheet with parchment paper or a Silpat*
In a small pot over medium heat, combine butter, cream, and orange liqueur. When butter has melted, stir in the remaining ingredients with a wooden spoon. Cook until gently bubbling, 2-3 minutes. Remove from heat and keep warm.
Place 5 half-teaspoons of batter about 1.5" apart on the prepared baking sheet. This is about as many as you can mold while they are hot. If you are leaving them flat, you can put more on a sheet but be careful as they do spread out. Suggestion: Do a test sheet with just a few of them at first to see how much they spread.
Bake until lightly browned and crisp, about 6-7 minutes.
Remove from oven and let sit for 1-2 minutes.
If making cylinder shapes, working quickly, roll each cookie around the handle of a wooden spoon, pressing the edges together to form a cylinder and put on a wire rack, seam side down. (You could use this shape to include a thick pastry cream filling.)If making cone shapes, you would probably want the cookies a little bigger and then when removing from the sheet, form a point and press the edges together.Whatever shape you decide, put them on a wire rack to cool.Store in an airtight container. If they sit too long, (of course they won't) they will lose their crispiness.Variations: You could dip half the cookie in chocolate for something different. I have dipped half in chocolate and added a few more crushed almonds onto the chocolate and then cooled.For another variation, you could use pecans or pistachios instead of almonds.*Silpat: Is a non-stick silicone baking mat. You can turn any cookie sheet into a non-stick surface just by placing it on the sheet pan. A must-have for anyone who bakes!