Almond Baskets (Picture below)

2/3 cup sugar
1/2 cup all-purpose flour
1/2 cup finely chopped blanched almonds
1 whole egg, lightly beaten
2 egg whites
1/2 tsp vanilla
4 Tbsp butter, melted
1-2 Tbsp water

In a medium bowl, mix the sugar, flour, and almonds.
Add the whole egg, egg whites and vanilla and beat with a wooden spoon until well incorporated.
Stir in the butter and one Tbsp of water.
The batter will be thin and slightly granular.

Heat the oven to 425 degrees; use a heavy or insulated cookie sheet.
Heat the cookie sheet, then butter it well now and before each batch.

Using a rounded Tbsp of batter, create four 4-inch circles of batter on the buttered cookie sheet, spreading with the back of the spoon. Bake until golden around the edges, but the center may still be light.

When removed from the oven, loosen all four cookies with a stiff pancake turner, then one by one place each cookie over the top of a large spice bottle (or something similar like an overturned juice glass) and press the edges down to form the basket shape. The cookies are hot and harden quickly, so work fast and carefully.

Using a pastry brush or the back of a teaspoon, paint the insides with melted semi- sweet chocolate. Serve with whipped cream and raspberries or sliced strawberries.