Almond Cookie Shells

Title:
Almond Cookie Shells

Yield:
6 Servings

Categories:
Desserts,
Cookies




Ingredients:





     3 lg Egg whites


     2 tb Sugar


     2 tb Flour


   1/2 c  Almonds, sliced, toasted






      Put the egg whites in a bowl and beat them briefly.


 


      Add the sugar and flour, then whisk.  Stir in the almonds.


 


      Butter a sheet pan and spoon tablespoons of mixture onto the pan.


 Spread the spoonfuls on the sheet slightly with the back of a spoon to


 form circles about 2 inches apart.


 


      Bake in a 350 F oven for 5 - 7 minutes.  Remove from oven and while


 still hot, you can mold the cookies into small cups by placing them over


 small cups, or shot glasses, or even the back of a muffin tin.   Set aside


 to dry.


 


      When dry, the almond cookies can be eaten as is, or in my favorite


 way which is to fill them with mousse of some kind - or even ice cream or


 yogurt (if you eat hurriedly before they soften.)  ;-)


 


      Source:  Great Chefs of San Francisco, Avon Books, 1984


 


      Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,


      :       San Francisco, CA


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip