Cost per recipe $3.21 view details
- 1 Tbsp. Soft butter mixed with
- 1 Tbsp. Flour for coating pan
- 2 x Egg whites
- 1/4 c. Lowfat milk
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 4 Tbsp. Unsalted butter - (1/2 stick) melted
- 1 c. Confectioners' sugar sifted
- 3/4 c. All-purpose flour sifted
- 3/4 c. Sliced almonds
- Preheat oven to 400 degrees. Combine the Tbsp. each butter and flour to make a paste. Spread some over a cookie sheet and set aside.
- Combine egg whites, lowfat milk, vanilla and salt and let sit till room temperature. (You can speed the process by slightly warming mix over a pan of warm water.)
- Add in melted butter to egg white mix. Whisk in sugar till proportionately blended. Add in flour and whisk till smooth.
- Spoon 1 1/2 Tbsp. 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 create a thin 5-inch circle, leaving about an inch between cookies. Scatter some almonds over batter.
- Bake about three to five min, till lightly golden brown all over. Slide a long spatula under each cookie, carefully lift off and immediately place cookie over an inverted coffee c. or possibly custard c.. 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 min.
- Recoat baking sheet and repeat spreading, baking, and molding process till all cookies are baked. Serve immediately or possibly 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 possibly sorbets. These cookies can also be cooled curved over a rolling pin for tuiles, or possibly tile-shaped cookies.
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|Amount Per Recipe||%DV|
|Recipe Size 366g|
|Calories from Fat 635||43%|
|Total Fat 72.92g||91%|
|Saturated Fat 38.07g||152%|
|Trans Fat 0.01g|
|Total Carbs 186.7g||50%|
|Dietary Fiber 6.1g||20%|