Cookie Cup Shell for Ice Cream source: recipe and photograph created bywww.finedinings.com
1/3 cup almonds, toasted, finely chopped
2 egg whites
1/2 cups sugar
1/2 teaspoon salt
1/4 teaspoon rum or vanilla extract
1/4 cups butter, melted
1/3 cups unsifted all-purpose flour
Preheat oven to 400 degrees F.
In a small mixing bowl beat egg whites, sugar, salt and extract together. Add melted butter and flour; mix well, then fold in toasted almonds.
2 egg whites
1/2 cups sugar
1/2 teaspoon salt
1/4 teaspoon rum or vanilla extract
1/4 cups butter, melted
1/3 cups unsifted all-purpose flour
Preheat oven to 400 degrees F.
In a small mixing bowl beat egg whites, sugar, salt and extract together. Add melted butter and flour; mix well, then fold in toasted almonds.
Turn 6 glasses upside down and spray with cooking spray.
Line a large cookie sheet with parchment paper, draw 5-inch circles then fill each circle with 2 level tablespoons batter spreading evenly. Bake at 400 degrees F. for 5 minutes or until edges are brown. Working quickly remove cookies with a spatula; invert onto sprayed glasses. Use your fingers to mould into shells. If they become too brittle, return to hot oven for one minute to soften
Line a large cookie sheet with parchment paper, draw 5-inch circles then fill each circle with 2 level tablespoons batter spreading evenly. Bake at 400 degrees F. for 5 minutes or until edges are brown. Working quickly remove cookies with a spatula; invert onto sprayed glasses. Use your fingers to mould into shells. If they become too brittle, return to hot oven for one minute to soften
then resume shaping them into cups. Can be made ahead.
Fill with ice cream, frozen yogurt, fresh fruit or sorbet and serve.
Serves 8 to 10
Fill with ice cream, frozen yogurt, fresh fruit or sorbet and serve.
Serves 8 to 10
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