Preheat oven to 400 degrees. 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.

Comments: 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.

Recipe

Milliken From the Tv Food Network - (Show # Th-6323 broadcast

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com