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(1)
Preheat oven to 350
o
F.
Put egg white and sugar in the bowl of an electric mixer
fitted with the whisk attachment
Mix on medium speed until combined, about 30 seconds. Reduce
speed to low. Add flour and salt; mix until just combined.
Add butter, cream, and almond extract: mix 30 seconds.
(2) Place a Leaf Stencil in a corner of a
rimmed baking sheet lined with a
Silpat Baking Mat. Using a small offset spatula, spread
batter in a thin layer over the stencil. Carefully lift
stencil. Repeat, filling baking sheet with leaves. Bake
until golden, 6 to 8 minutes. Lift cookies with small offset
spatula, and quickly drape over a rolling pin to cool.
Repeat with remaining batter. Cookies can be stored between
layers of parchment in an airtight container at room
temperature up to 2 days.
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