Almond Cookie Shells for Ice Cream:

1 Tbsp Soft butter mixed with
1 Tbsp Flour for coating pan
2 Egg whites
1/4 cup Milk
1 tsp Vanilla extract
1/8 tsp Salt
4 Tbsp Unsalted butter - (1/2 stick), melted
1 cup Confectioners' sugar, sifted
3/4 cup All-purpose flour, sifted
3/4 cup Sliced almonds

Preheat oven to 400 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.

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.

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