Cookie Cups and Saucers

1. Combine almonds, sugar, flour, salt, and butter in a heavy saucepan, over a low flame.
2. Heat and stir just until butter melts.
3. Remove from heat-mix well.
4. Drop 4 heaping tablespoons batter onto a greased cookie sheet, allowing 3-inches space between each.
5. Remove from oven, allow to cool for 2-3 minutes.
6. Gently lift with a spatula and drape 2 over inverted buttered cups and press to mold Drape 2 over inverted saucers and press to mold.
7. Allow to cool until firm, set aside.
8. Repeat with remaining batter.
9. Fill as desired.