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Almond Cookie Shells For Ice Cream

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.

Courses: Dessert
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlSoft butter - mixed with
1 tablespoon 15mlFlour - for coating pan
2   Egg whites
1/4 cup 59mlMilk
1 teaspoon 5mlVanilla extract
1/8 teaspoon 0.6mlSalt
4 tablespoons 60mlUnsalted butter - (1/2 stick) - melted
1 cup 198g / 7ozConfectioners' sugar - sifted
3/4 cup 46g / 1.6ozAll-purpose flour - sifted
3/4 cup 69g / 2.4ozSliced almonds

Recipe Instructions

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.

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 -


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