Almond Tuille Baskets

1/2 cup softened butter
1 cup cake flour
1/4 cup corn syrup
1 tablespoon sugar
1 cup sliced almonds

Preheat oven to 350 degrees fahrenheit. Lightly grease several baking sheets.

Using an electric mixer, blend the butter and flour until smooth. Add the corn syrup and sugar and contnue beating until creamy. Stir in the almonds.



Using a tablespoon, drop a heaping dollop of the mixure on the cookie sheet, spacing 6 inches apart. Bake until lightly browned all over, then cool for 2-3 minutes. Gently slide spatula under cookie and drape over inverted soup or cereal bowl, pressing to shape into basket. Allow to cool before removing.

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