| Level: | Easy |
| Level: | Easy |
Ingredients
- 1 tablespoon soft butter and 1 tablespoon flour, for coating pan
- 2 egg whites
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup confectioners’ sugar, sifted
- 3/4 cup all-purpose flour, sifted
- 3/4 cup sliced almonds
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
Reviews
This is a great idea, but I needed to really work with it. I added 1/4 cup ground almond to the dough. Then you must spread it VERY thin. Cook time is a little longer than 5 minutes (almost 8). To mold them I found the shape I wanted (small bowls), placed it over it, placed a towel over the dough, and held it down with a measuring cup while pressing the sides together with my fingers under the towel. A lot of work for the bang.