|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Almond extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
In a medium-size bowl, beat together eggs, sugar, butter, vanilla, and almond extract.
Add flour and stir until smoothly blended.
Place flat griddle plates on an electric waffle iron and preheat to medium-hot.
Cone forms should be about 7 inches long, with a 2 1/2-inch top opening.
Use purchased metal cream horn forms or purchased pointed sugar cones wrapped with foil; or make your own forms out of lightweight cardboard.
You'll need only 1 or 2 forms.
For each 5-inch cone (maximum size for most rectangular griddles), use 1 1/2 tablespoons of batter; for a 7 to 8-inch cone, use 3 to 4 tablespoons.
Pour batter onto center of hot griddle (lightly grease griddle for first few cookies, if necessary); close tightly to flatten.
Let bake until golden brown (1 1/2 to 2 minutes).
Quickly lift off cookie with a fork or spatula and place on a flat surface.
Immediately wrap cookie around cone form, holding it firmly at tip to make a sharp point.
Place cookie on a rack, seam side down, and let cool until firm (about 2 minutes).
Remove cone form to use again.
If made ahead, carefully stack and store airtight in rigid containers for up to 1 week; freeze for longer storage.