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Jim Coleman Recipes

Almond Cookie Shells For Ice Cream

For this recipe you will need:

  • 1 tb Soft butter; mixed with
  • 1 tb Flour; for coating pan
  • 2 Egg whites
  • 1/4 c Milk
  • 1 ts Vanilla extract
  • 1/8 ts Salt
  • 4 tb Unsalted butter - (1/2-stick); melted
  • 1 c Confectioners' sugar; sifted
  • 3/4 c All-purpose flour; sifted
  • 3/4 c Sliced almonds

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 air tight tins.



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