Preheat the oven to 350 degrees F (175 degrees C).

Prepare a non-stick cookie sheet or line it with parchment paper.

In a saucepan, mix together the butter, sugar, flour, milk, and ground almonds.

Cook the mixture over low heat, stirring constantly, until the butter melts and the ingredients are well combined.

Remove the saucepan from the heat.

Drop the batter by teaspoonfuls onto the prepared cookie sheet, spacing them about three inches apart to allow for spreading during baking.

Bake in the preheated oven for 8 minutes, or until the cookies are very light brown with bubbly centers.

Let the cookies cool for about five minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Once cooled, store the almondettes in an airtight container to maintain their delicate texture.