Hippennasse -

13 oz Sugar, confectioner's

18 oz Flour

12 lg Egg whites

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

2 - 3 minutes in a

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,

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