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Almond Cookie Shells from the Recipes EU Collection

 


Almond Cookie Shells Recipe

...brought to you by Recipes EU





Almond Cookie Shells
3 large Egg whites
2 tbsp Sugar
2 tbsp Flour
1/2 cup 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

Converted by MC_Buster.

Serves: 6
 


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Almond Cookie Shells - a delicious recipe from Recipes.eu.com