1 tb Soft butter; mixed with
1 tb Flour; for coating pan
2 Egg whites
1/4 c Milk
1 ts Vanilla extract
1/8 ts Salt
4 tb 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 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.
Comments: 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.
Yields
1 servings