Almond Cookie Shells for Ice Cream

Level:
Easy
Ingredients
  • 1 tablespoon soft butter and 1 tablespoon flour, for coating pan
  • 2 egg whites
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup confectioners' sugar, sifted
  • 3/4 cup allpurpose flour, sifted
  • 3/4 cup sliced almonds
Directions
  • Preheat oven to 400 degrees F.

  • 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.

  • 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 tileshaped cookies.


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