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  Recipe Home » Deserts » Almond Cookie Shells
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  Almond Cookie Shells
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 227
Ingredients:
3 large Egg whites
2 tbsp Sugar
2 tbsp Flour
1/2 cup Almonds, sliced, toasted
Instructions:
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
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