ALMOND COOKIE SHELLS

3 large egg whites
2 tbsp sugar
2 tbsp flour
1/2 cup sliced almonds, 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 degrees 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 glass, or even the back of a muffin tin. Set aside to dry.

When dry, the almond cookies can be eaten as is or served filled with mousse or ice cream.

Servings: 6
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, San Francisco, CA