These easy-to-master cookies start with a batter of creamed butter and almond flour, to which sugar, eight eggs and all-pupose flour are added. Almond and vanilla extracts up the flavor factor. Baked in molds lined with wax paper to prevent them from sticking, they come out of the oven lightly browned and invitingly sweet. Serve them as part of afternoon tea or in the morning with a cup of hot coffee.