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Almond Cookie Shells

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      Title: ALMOND COOKIE SHELLS
 Categories: Desserts, Biscuits
      Yield: 6 Servings
 
      3 lg Egg whites
      2 tb Sugar
      2 tb Flour
    1/2 c  Almonds, sliced, toasted
 
       Put the egg whites in a bowl and beat them briefly.
  
       Add the sugar and flour, then whisk.  Stir in the almonds.
  
       Butter a sheet pan and spoon tablespoons of mixture onto the pan.
  Spread the spoonfuls on the sheet slightly with the back of a spoon
  to form circles about 2 inches apart.
  
       Bake in a 350 F oven for 5 - 7 minutes.  Remove from oven and
  while still hot, you can mold the cookies into small cups by placing
  them over small cups, or shot glasses, or even the back of a muffin
  tin. Set aside to dry.
  
       When dry, the almond cookies can be eaten as is, or in my
  favorite way which is to fill them with mousse of some kind - or even
  ice cream or yogurt (if you eat hurriedly before they soften.) ;-)
  
       Source:  Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA
 
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