Ingredients Jump to Instructions ↓

  1. 1 1/8 c Cream, whipping

  2. 13 oz Sugar, confectioner's

  3. 18 oz Flour

  4. 12 lg Egg whites

  5. 5 inches in diameter. Prepare the basket molds by greasing the bottoms of teacups. Bake cookies

  6. 2 - 3 minutes in a

  7. 375 F oven. While still soft, mold into desired basket shapes, then continue baking until light brown and completely dry. Cool and store in an air-tight container until used. To serve, fill cookie baskets with fresh fruit such as raspberries. Garnish with strawberry or apricot puree and fresh mint leaves. Source: Great Chefs of San Francisco, Avon Books,

  8. 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA


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