Total Steps
12
Ingredients
8
Tools Needed
8
Ingredients
- 300 ml double cream
- 3 tablespoons blanched almonds, toasted
- 3 dashes vanilla essence
- 100 grams plain flour, sifted
- 5 dashes vanilla sauce
- 2 egg whites
- 100 grams icing sugar
- 100 grams butter
Instructions
Step 1
Preheat the oven to 220°C (425°F / Gas Mark 7). Beat together the butter and icing sugar in a mixing bowl until the mixture is light and creamy.
Step 2
Beat in the egg whites, then stir in the vanilla essence.
Step 3
Gradually stir in the sifted plain flour a little at a time until it is completely incorporated into the batter.
Step 4
Grease and flour two baking sheets. On each prepared sheet, use the flour to mark approximately 6 x 10cm circles.
Step 5
On one baking sheet, drop the batter into the marked circles using 2 teaspoons of mixture for each, and spread it evenly to fill the shape.
Step 6
Bake this first batch in the preheated oven for 4 minutes.
Step 7
Immediately upon removing the biscuits from the oven, lift them one at a time from the baking sheet using a spatula and quickly shape them into cones.
Step 8
To shape the cones, hold each biscuit in the palm of one hand and use your other hand to wrap two sides of the circular biscuit to overlap.
Step 9
Stand the shaped cones upright in a dish or casserole until they have cooled completely.
Step 10
Cook and shape the remaining batter similarly to create more biscuits. The finished biscuit cones can be stored in an airtight tin for up to 2 days.
Step 11
Stir the vanilla sauce and most of the blanched almonds into the double cream. Reserve a few almonds for decoration.
Step 12
Just before serving, fill the cooled cones with the cream mixture and top each one with a reserved toasted almond.