Instructions: Preheat oven to 350 F. Grease and foil-line baking sheets.

Combine almonds, sugar, butter, cream and flour in a small saucepan. Cook and stir over medium heat until melted and smooth (about 5 minutes).

Drop by teaspoonfuls about 5 inches apart on to sheets. Bake only a few at a time for 5 to 6 minutes or until lightly browned. Remove from oven; place baking sheet on a wire rack (do not remove cookies from sheet); allow to stand for about 1 minute.

Cookies should be cool enough to be removed from sheet with a spatula but warm and flexible enough to be shaped. Remove cookies to a sheet of wax paper on a flat surface.

Working quickly, cut each cookie in half; crimp straight edge (using thumb and forefinger) to form a fan shape. (If cookies cool too fast return to oven to soften).

Meanwhile melt chocolate chips slowly in a double boiler; dip edges of cookies into chocolate. Place cookies onto a wire rack to become firm. 18 cookies

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