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
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
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