Almond Tuile Cookie Cups

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BREADS & DESSERTS: ALMOND TUILE COOKIE CUPS

almonds

1/4	cup butter, softened
1/3	cup light brown sugar
1/4	teaspoon each grated orange peel and almond extract
2	egg whites
1/3	cup each flour and Fisher Chef's Naturals sliced almonds, toasted

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 sheet generously with nonstick vegetable spray. Drop dough by rounded tablespoonfuls 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. Store cookies in airtight container until ready to use.

Yields: 6-8 cookie cups

Recipe Courtesy of the Almond Board of California

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