Almond Cookie Shells

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Title: Almond Cookie Shells
Yield: 6 Servings
Categories: Desserts, Cookies


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