HAZELNUT TULIPES

By gaster16

Ingredients

• Cookies:
• 1/3 cup shelled hazelnuts or almonds
• 1/4 cup butter or margarine
• 2 egg whites
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon rum extract
• 1/3 cup unsifted all-purpose flour
• Raspberry Sauce:
• 2 packages (12 ounce) frozen unsweetened raspberries, thawed
• 1/2 cup sugar
• 1-1/2 quarts vanilla ice cream, slightly softened
• 1/2 pint fresh raspberries

Preparation

Step 1

Preheat oven to 350 degrees in shallow pan, bake hazelnuts 10-15 minutes or until skins crack. Remove from oven, wrap in towel. When cool enough to handle, roll nuts in towel to remove as much skin as possible. Let cool, finely chop cooled nuts in food processor or blender.

Preheat oven to 400 degrees. Grease and flour three large baking sheets. In small saucepan, melt butter, cool. In small bowl, whisk egg whites with 1/2 cup sugar, the salt and rum extract until foamy. Whisk in melted butter, then flour. Add nuts.

Use the rim of a glass to make two 5" circles on prepared baking sheets. Spoon 2 level tablespoons batter onto each circle, spread evenly to fill circle. Bake 5 minutes or until edges are brown. Spray the bottoms of six 6-oz. custard cups with nonstick cooking spray.

Using pancake turner, lift cookies from baking sheets, invert onto greased bottom of custard cups. With fingers, mold around cup. If cookies are too brittle, reheat briefly in oven. Cool tuplies completely on cups over wire rack, then lift tulipes off cups and place on wire rack.

Make raspberry sauce. Combine thawed raspberries and 1/2 cup sugar, let stand 20-30 minutes. Using back of large spoon, press berries and any juice through a strainer set over a large deep bowl until only seeds remain, discard seeds. Cover raspberry puree and refrigerate until serving.

To serve, spoon 2- tablespoons raspberry puree onto each dessert plate. Place tuplie in center of puree. Fill tulipe with scoop of ice cream. Drizzle lightly with raspberry puree. Garnish with fresh berries. Makes 12 servings.