Cookie
Cup Shell for Ice Cream
source: recipe and
photograph created by www.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
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° for 5 minutes or
until edges are brown. Working quickly
remove cookies with a spatula; invert onto sprayed glasses. Use your fingers to mold
into shells. If they become
too brittle, return to hot oven to soften. Can be made
ahead.
Fill with ice cream, frozen yogurt, fresh fruit or sorbet
and serve.
Serves
8 to 10
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