Almond Cookie Shells For Ice Cream Recipe



  1. 1 Tbsp. Soft butter mixed with
  2. 1 Tbsp. Flour for coating pan
  3. 2 x Egg whites
  4. 1/4 c. Lowfat milk
  5. 1 tsp Vanilla extract
  6. 1/8 tsp Salt
  7. 4 Tbsp. Unsalted butter - (1/2 stick) melted
  8. 1 c. Confectioners' sugar sifted
  9. 3/4 c. All-purpose flour sifted
  10. 3/4 c. Sliced almonds


  1. Preheat oven to 400 degrees.
  2. Combine the Tbsp.
  3. each butter and flour to make a paste.
  4. Spread some over a cookie sheet and set aside.
  5. Combine egg whites, lowfat milk, vanilla and salt and let sit till room temperature.
  6. (You can speed the process by slightly warming mix over a pan of warm water.)
  7. Add in melted butter to egg white mix.
  8. Whisk in sugar till proportionately blended.
  9. Add in flour and whisk till smooth.
  10. Spoon 1 1/2 Tbsp.
  11. batter per cookie onto prepared cookie sheet.
  12. Allow six inches for spreading; each sheet will hold 3 cookies.
  13. With a spatula, spread each blob of batter out to create a thin 5-inch circle, leaving about an inch between cookies.
  14. Scatter some almonds over batter.
  15. Bake about three to five min, till lightly golden brown all over.
  16. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee c. or possibly custard c.. Cover with a dry cloth and press down to mold into a fluted shell.
  17. Repeat with other cookies.
  18. Shells will stiffen in 1 to 2 min.
  19. Recoat baking sheet and repeat spreading, baking, and molding process till all cookies are baked.
  20. Serve immediately or possibly store in airtight tins.
  21. Comments: It takes some practice to get the knack of molding these thin, crisp cookies.
  22. They make a delightful "bowl" for ice cream or possibly sorbets.
  23. These cookies can also be cooled curved over a rolling pin for tuiles, or possibly tile-shaped cookies.