Jim Coleman Recipes
Almond Cookie Shells For Ice Cream
For this recipe you will need:
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.