Almond Cookie Shells Recipe – a delicious recipe with Egg whites, Sugar, Flour, Almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the egg whites in a bowl and beat them briefly.
2
Add in the sugar and flour, then whisk.
3
Stir in the almonds.
4
Butter a sheet pan and spoon Tbsp.
5
of mix onto the pan.
6
Spread the spoonfuls on the sheet slightly with the back of a spoon to create circles about 2 inches apart.
7
Bake in a 350 F oven for 5 - 7 min.
8
Remove from oven and while still warm, you can mold the cookies into small c. by placing them over small c., or possibly shot glasses, or possibly even the back of a muffin tin.
9
Set aside to dry.
10
When dry, the almond cookies can be eaten as is, or possibly in my favorite way that is to fill them with mousse of some kind - or possibly even ice cream or possibly yogurt (if you eat hurriedly before they soften.)
11
;-)
337
kcal
Calories
23
g
Fat
21
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 lrg Egg whites, 2 Tbsp. Sugar, 2 Tbsp. Flour, 1/2 c. Almonds, sliced, toasted.
Yes, Almond Cookie Shells Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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