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Recipe Name: Almond Cookie Shells For Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Soft butter, mixed with
1 Tablespoon(s) Flour, for coating pan
2 Egg whites
1/4 Cup(s) Milk
1 Teaspoon(s) Vanilla extract
1/8 Teaspoon(s) Salt
4 Tablespoon(s) Unsalted butter -, 1/2
stick melted
1 Cup(s) Confectioners' sugar, sifted
3/4 Cup(s) All-purpose flour, sifted
3/4 Cup(s) 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 airtight
tins. Comments: It takes some practice to get the knack of molding
these thin, crisp cookies. They make a delightful "bowl" for ice cream
or sorbets. These cookies can also be cooled curved over a rolling pin
for tuiles, or tile-shaped cookies. Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK -
(Show # TH-6323 broadcast 01-22-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 01-28-1997 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1543
Calories From Fat: 977
Total Fat: 113.7g
Cholesterol: 157.5mg
Sodium: 443.4mg
Potassium: 1054.8mg
Carbohydrates: 97.5g
Fiber: 13.8g
Sugar: 9.5g
Protein: 41.4g

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