Free Recipe Almond Cookie Shells for Ice Cream
Recipe Type: H Recipes
Recipe Preparation: bake
Cooking Ingredients for Almond Cookie Shells for Ice Cream Recipe
1 tb Soft butter; mixed with
1 tb Flour; for coating pan
2 Egg whites
1/4 c Milk
1 ts Vanilla extract
1/8 ts Salt
4 tb Unsalted butter – (1/2
-stick); melted
1 c Confectioners sugar; sifted
3/4 c All-purpose flour; sifted
3/4 c Sliced almonds
Almond Cookie Shells for Ice Cream Preparation
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 – jpmd44a@prodigy.com 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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