Cookie
Cup Shell for Ice Cream
source: recipe and
photograph created by www.finedinings.com
fill these cute cups with ice cream,
frozen yogurt, fresh fruit or sorbet
1/3 cup almonds, toasted
2 egg whites
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon rum or vanilla extract
1/4 cup butter, melted
1/3 cup unsifted all-purpose flour
Finely chop nuts in food processor or blender.
In a small mixing bowl beat egg whites, sugar, salt and extract. Add
melted butter and flour mixing well; fold in toasted almonds.
Line a large cookie sheet with parchment paper, draw
5-inch circles then fill each circle with 2 level tablespoons batter
spreading evenly to fill each circle. Bake at 400° for 5 minutes or
until edges are brown.
Turn six custard cups upside down and grease
bottoms with nonstick cooking spray. Working quickly
remove baked cookies with a spatula; invert onto greased bottoms of
custard cups; use fingers to mold around custard cups making a cup shell. If cookies become
too brittle, return to hot oven to soften. They can be made
ahead. Fill with ice cream, frozen yogurt, fresh fruit or sorbet
and serve.
Serves
8 to 10
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