Almond Cookie Shells For Ice Cream Recipes

CHOCOLATE AND ALMOND SHELLS (EDIBLE DESSERT BOWL/CUP)

Steps:

• Mix the almonds and flour in a bowl until well-combined.
• Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
• Over low heat, stir mixture constantly, until it just comes to a boil.
• Remove from heat and stir in vanilla.
• Add flour mixture and stir until fully blended.
• Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
• Bake in a preheated oven at 350°F until they spread out and are lacy, 8-10 minutes.
• Remove from oven and let cool for 1-2 minutes.
• Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
• Let them cool completely, then carefully lift off the shells and set aside.
• Repeat process with the next half of the dough.
• Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
• Serve immediately (The shells can be stored in an airtight container for up to 3 days).

ALMOND COOKIE ICE CREAM SANDWICHES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
• Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
• Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
• For the ice cream sandwiches: Preheat the oven to 350 degrees F.
• Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
• Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.

ALMOND COOKIE SHELLS FOR ICE CREAM

Steps:

• Preheat oven to 400 degrees 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.
• 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.