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Red Rock Country Almond Cookie Tacos

Makes 4 servings

Prep Time: 15 min
Baking Time: 12 min


  • 4       squares (8-inch) of parchment or waxed paper

  • 1/2    cup sliced almonds

  • 2       Tablespoon all-purpose flour

  • 2       Tablespoon sugar

  • 2       large egg whites

  • 1       Tablespoon butter or margarine, melted

  • 2 to 2-1/2 cups berries or diced fruit

  • 2       teaspoon fresh lemon juice

  • 1       Tablespoon sugar or to taste


Preheat oven to 350 F.

  1. Cut 4 (8-inch) squares of parchment or waxed paper. 
  2. In a food processor, process 1/3-cup almonds, flour and sugar until nuts are finely chopped. 
  3. Add remaining nuts and process until you coarsely chop the nuts. 
  4. Add egg whites and butter and process to briefly mix.
  5. For each cookie, place about 2-1/2 tables of the batter on a sheet of parchment.
  6. Thinly spread to make a 5 inch circle. Slide 2 cookies on to a baking sheet. 
  7. Bake 10 to 12 minutes or until edges of cookies are golden brown and centers are light brown. 
  8. If one cookie browns before the second one, lift it from pan and shape.
  9. To shape each cookie, fold parchment so cookie resembles a taco. 
  10. Gently pull off parchment and turn cookie upside down into a small bowl so it will hold its shape while it cools. 
  11. Work quickly; if cookies cool, they cannot be bent without breaking. 
  12. Bake and shape the other 2 cookies. 
  13. Just before serving, combine berries and fruits. 
  14. Stir in lemon juice and sugar. 
  15. To serve, place a cookie on each of 4 dessert plates. 
  16. Fill cookies with fruit.

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