3 large egg whites
2 tbsp sugar
2 tbsp flour
1/2 cup almonds, sliced, toasted
Directions
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
Servings: 6 servings
Almond Cookie Shells Recipe brought to you by Recipe Ideas
Categories: Cookie; Nut
The History of Recipes
We are able to follow the history of written recipes far back into antiquity, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these ancient records were just primitive pictorial instructions for preparing meals.
In fact, the oldest recipe in existence, according to food historians is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes prepared by the Romans. He recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also informs us how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted an outbreak in recipe books, many of which are kept safe in private collections. The arrival of television gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Almond Cookie Shells recipe.
