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Recipe Name: Almond Cookie Shells Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 6

3 Egg whites
2 Tablespoon(s) Sugar
2 Tablespoon(s) Flour
1/2 Cup(s) Almonds, sliced 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 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 glasses, or even the back of a muffin
tin. Set aside to dry. When dry, the almond cookies can be eaten as
is, or in my favorite way which is to fill them with mousse of some
kind - or even ice cream or yogurt (if you eat hurriedly before they
soften.) ;-) Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San
Francisco, CA File

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: 51
Total Fat: 6g
Cholesterol: 0mg
Sodium: 27.8mg
Potassium: 111.6mg
Carbohydrates: 8.7g
Fiber: 1.3g
Sugar: 4.9g
Protein: 4.5g

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