Cream Cornets

Beat egg whites until stiff but not dry.

Gradually add sugar, beating constantly, until stiff but not dry. Beat in flour and almonds.

Spoon heaping teaspoonfuls of batter onto well-greased cookie sheet.

Spread batter to make mounds 2-inches in diameter. Prepare only 6 at a time.

Bake in very hot oven at 450° for 3 to 4 minutes or until lightly browned.

Cool a few seconds and carefully remove from cookie sheet with spatula.

If cookies stick, return to oven for a few minutes. Roll with fingers, overlapping cookie to form cones.

Press overlapped ends at wide end to seal and hold shape.

Cool and just before serving, fill with sweetened cream.

Makes 2 or 3 dozen.