Ingredients:
1/4 cup butter, softened
1/3 cup light brown sugar
1/4 tsp. EACH grated orange peel
and almond extract
2 egg whites
1/3 cup EACH flour and sliced
almonds, toasted
Directions:
Cream butter with brown sugar
until light and fluffy. Beat in orange
peel and almond extract. Beat in
egg whites until just blended. Stir in
flour and almonds, until just
blended. Spray baking pan
generously with non-stick
vegetable spray. Drop dough by
rounded tablespoons onto pan (no
more than 2 per pan). Spread
dough into circles 6-inches in
diameter with the back of a spoon.
Bake at 400*F. 3-4 minutes, until
edges are golden brown, but
centers are light in color. Remove
from oven. Remove cookies
promptly from baking sheet and
drape over custard cups, pressing
sides in to form cup shapes. Allow to
cool and harden before removing.
Yields 6-8 cookies
Store cookies in airtight container
until ready to use.
1/4 cup butter, softened
1/3 cup light brown sugar
1/4 tsp. EACH grated orange peel
and almond extract
2 egg whites
1/3 cup EACH flour and sliced
almonds, toasted
Directions:
Cream butter with brown sugar
until light and fluffy. Beat in orange
peel and almond extract. Beat in
egg whites until just blended. Stir in
flour and almonds, until just
blended. Spray baking pan
generously with non-stick
vegetable spray. Drop dough by
rounded tablespoons onto pan (no
more than 2 per pan). Spread
dough into circles 6-inches in
diameter with the back of a spoon.
Bake at 400*F. 3-4 minutes, until
edges are golden brown, but
centers are light in color. Remove
from oven. Remove cookies
promptly from baking sheet and
drape over custard cups, pressing
sides in to form cup shapes. Allow to
cool and harden before removing.
Yields 6-8 cookies
Store cookies in airtight container
until ready to use.
Almond Tuile Cookie
Cup
Cup