100 g chopped almonds
100 g butter
125 ml sugar
2 tbsp flour
1 tbsp cream
Put all the ingredients in a saucepan and heat until the butter and sugar have melted. However, do not cook the mixture.
Spread out 1 tablespoon of the batter into 10 centimetres wide disk on a baking sheet covered with parchment paper.
Spread three more disks on the baking sheet, and no more, because the batter will spread in the oven.
Bake the disks at 175 °C for about 10 minutes or until they are golden brown. Meanwhile,
take four round, small bowls or cups and turn them upside down on the table. The bottoms of the bowls will be used as
moulds for the almond baskets.
When you take the disks out of the oven, they will be too soft to handle, but very soon they start to harden. As soon as this starts to happen
it will only take a few seconds lift the disks with a spatula,
place on the turned over bowls and press lightly into form of small baskets (see the picture on right).
The baskets will harden as soon as they cool down. Work very quickly, as the disks will harden almost immediately. Repeat this with the rest of the batter.
Turn the hardened, cooled baskets around and fill with eg ice cream, fruit and/or berries, whipped cream,
caramel, chocolate or fruit sauce, etc. Serve immediately, as the moist filling will quickly soften the baskets.
Makes about 8 baskets.
Almond baskets will remain crisp for some time if kept in an airtight container.
Recipe source: "Mantelikorit", an unknown Finnish magazine, 1980s.