Almond Cookie Shells For Ice Cream Recipe
- 1 Tbsp. Soft butter mixed with
- 1 Tbsp. Flour for coating pan
- 2 x Egg whites
- 1/4 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 4 Tbsp. Unsalted butter - (1/2 stick) melted
- 1 c. Confectioners' sugar sifted
- 3/4 c. All-purpose flour sifted
- 3/4 c. Sliced almonds
- Preheat oven to 400 degrees.
- Combine the Tbsp.
- each butter and flour to make a paste.
- Spread some over a cookie sheet and set aside.
- Combine egg whites, lowfat milk, vanilla and salt and let sit till room temperature.
- (You can speed the process by slightly warming mix over a pan of warm water.)
- Add in melted butter to egg white mix.
- Whisk in sugar till proportionately blended.
- Add in flour and whisk till smooth.
- Spoon 1 1/2 Tbsp.
- batter per cookie onto prepared cookie sheet.
- Allow six inches for spreading; each sheet will hold 3 cookies.
- With a spatula, spread each blob of batter out to create a thin 5-inch circle, leaving about an inch between cookies.
- Scatter some almonds over batter.
- Bake about three to five min, till lightly golden brown all over.
- 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.
- Repeat with other cookies.
- Shells will stiffen in 1 to 2 min.
- Recoat baking sheet and repeat spreading, baking, and molding process till all cookies are baked.
- Serve immediately or possibly store in airtight tins.
- Comments: It takes some practice to get the knack of molding these thin, crisp cookies.
- They make a delightful "bowl" for ice cream or possibly sorbets.
- These cookies can also be cooled curved over a rolling pin for tuiles, or possibly tile-shaped cookies.