1. Preheat oven to 350F
Grease and flour two large baking sheets, set aside.
2. In large skillet, place almonds, 1/4c sugar, the butter, milk and flour. Cook over low heat, stirring constantly until butter melts and mixture thickens slightly; keep warm.
3. Drop rounded teaspoonfuls of batter, 2 inches apart, onto prepared baking sheets, allowing only six cookies per baking sheet. Bake cookies, six at a time, 5 minutes, or until golden. Remove baking sheet from oven; cool cookies 1 minute. With metal spatula, quickly and gently loosen each cookie; fit each into a 1 3/4 in muffin pan, forming a mini-cup. (if cookie hardens while fitting into pan, heat in warm oven to soften slightly). Prepare baking sheets; repeat with remaining batter. When cookies harden, remove from pans; store in an airtight container.
4. Just before serving, make filling; In medium bowl, combine filling ingredients (minus the whole beans); at high speed, beat until stiff peaks form when beaters are raised. Place whipped-cream mixture in pastry bag fitted with star tip; pipe into each cookie-cup. Garnish each cookie with a chocolate-covered coffee bean.
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