Almond Cookie Shells For Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Niger | Toohot01 | 1 | Servings |
INGREDIENTS
| 1 | T | Soft butter, mixed with |
| 1 | T | Flour, for coating pan |
| 2 | Egg whites | |
| 1/4 | c | Milk |
| 1 | t | Vanilla extract |
| 1/8 | t | Salt |
| 4 | T | Unsalted butter -, 1/2 |
| stick melted | ||
| 1 | c | Confectioners' sugar, sifted |
| 3/4 | c | All-purpose flour, sifted |
| 3/4 | c | Sliced almonds |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine the tablespoon each butter and flour to make a paste. Spread some over a cookie sheet and set aside. Combine egg whites, milk, vanilla and salt and let sit until room temperature. (You can speed the process by slightly warming mixture over a pan of hot water.) Add melted butter to egg white mixture. Whisk in sugar until evenly blended. Add flour and whisk until smooth. Spoon 1 1/2 tablespoons 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 form a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter. Bake about three to five minutes, until lightly golden all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee cup or custard cup. 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 minutes. Recoat baking sheet and repeat spreading, baking, and molding process until all cookies are baked. Serve immediately or 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 sorbets. These cookies can also be cooled curved over a rolling pin for tuiles, or tile-shaped cookies. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6323 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1543
Calories From Fat: 977
Total Fat: 113.7g
Cholesterol: 157.5mg
Sodium: 443.4mg
Potassium: 1054.8mg
Carbohydrates: 97.5g
Fiber: 13.8g
Sugar: 9.5g
Protein: 41.4g