Almond Cookie Shells
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
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