Preheat oven to 350-degrees. Spray large cookie sheet with nonstick cooking spray. In food processor with knife blade attached or in blender at medium speed, blend almonds and sugar until almonds are finely ground.

In 10-inch skillet over low heat, cook almond mixture, butter, flour, and milk (do not use margarine because it separates from sugar during cooking), stirring, until butter melts and mixture is blended. Keep mixture warm over very low heat. Drop one heaping teaspoon mixture onto cookie sheet. Repeat to make three more cookies, about 2-inches apart. (Do not place more than four on cookie sheet, because after baking they must be shaped quickly before hardening.) Bake five minutes or until golden.

Remove cookie sheet from oven and let cool about one minute to set cookies slightly. With pancake turner, loosen and turn cookies over, one by one, and quickly roll around handle of wooden spoon. (If cookies get too hard to roll, reheat in oven a minute to soften.) Cool cookies on wire rack. Repeat until all batter is used, greasing cookie sheet each time. Store cookies in tightly covered container.