Ingredients
- 100 grams butter
- 100 grams icing sugar
- 2 egg whites
- 5 dsh vanilla sauce
- 100 grams plain flour sifted
- 3 dsh vanilla essence
- 3 tablespoons blanched almonds toasted
- 300 ml double cream
Make it step by step
- Oven:Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.
- Stir in the flour a little at a time until completely incorporated.
- Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.
- On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it evenly to fill the shape.
- Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.
- As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.
- To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.
- Stand the cones upright in a dish or casserole until they have cooled.
- Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.
- Stir the vanilla essence and most of the almonds into the cream reserving some for decoration.
- Just before serving fill the cones with cream and top each one with a toasted almond.
- Makes about 12 cones
- Preparation Time: 15 minutes
- Cooking Time: 8 minutes (in 2 batches)
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.