From EatingWell: January/February 1996
Just-baked cookies are fashioned into flutes or cups, which can be filled with ice cream, sorbet, mousse or fresh fruit.
- 1/4 cup sliced almonds, (1 ounce)
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder, preferably Dutch-process
- Pinch of salt
- 2 large egg whites
- 1/2 cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- Confectioners' sugar for dusting
- Preheat oven to 325°F. Coat one or two baking sheets with cooking spray. Line with parchment paper or foil and coat again.
- Place almonds, flour, cocoa and salt in a food processor or blender and process until the almonds are finely ground. Whisk together egg whites, sugar, oil, butter and vanilla in a mixing bowl. Add the flour-almond mixture and whisk until well blended.
- If making cookie flutes, drop a scant tablespoonful of batter onto a prepared baking sheet. With a metal spatula or the back of a spoon, spread the batter into a circle 4 to 4 1/2 inches in diameter. Repeat with the remaining batter, leaving ample space between cookies"you will have room for about 3 cookies per baking sheet. Bake until the tops of the cookies are firm, 10 to 12 minutes. Immediately lift the parchment or foil from the baking sheet and place it on the counter. Carefully slip a flat metal spatula under each cookie to loosen it. Return the cookies to the baking sheet and place in the oven for about 1 minute to soften. To shape, wrap each cookie loosely around a wooden spoon handle to form a flute. (If making cookie cups, use a generous tablespoonful for each cookie. Spread the batter into circles 5 to 5 1/2 inches in diameter. Bake as directed above. To shape, drape the softened cookies over an upside-down glass"a narrow glass, about 2 inches in diameter, works best"and pleat the edges to make a cup.)
- Transfer the shaped cookies to a wire rack to finish cooling. Before serving, dust the edges of the cookies with confectioners’ sugar.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week.
Per serving: 95 calories; 5 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 13 g carbohydrates; 2 g protein; 1 g fiber; 26 mg sodium; 34 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate, 1 fat
More From EatingWell
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- January/February 1996