Petits Cornets

Preparation info

  • 12 to 18

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 egg whites
  • ½ cup sugar
  • cup sifted all-purpose flour
  • cup ground blanched almonds
  • cup melted butter, cooled
  • teaspoon salt
  • 1 teaspoon vanilla extract


    1. Preheat oven to moderate (375°F.).

    2. Beat egg whites until stiff. Gradually beat in the sugar until mixture is very stiff. Fold in remaining ingredients. Spoon into a pastry bag fitted with a plain tube about one-half inch in diameter.

    3. Press out two-inch rounds, one-quarter inch thick, onto a greased and floured cookie sheet. Allow two inches between rounds. Cook only four to six cookies at one time.

    4. Bake for eight to ten minutes, until edges of cookies are lightly browned. Immediately remove from the oven and from the cookie sheet. As soon as the cookies are cool enough to handle, but still warm and flexible, bend each into a cone shape, pinching until the shape is retained. Place them, seam side down, on a rack to cool. Continue until all the dough is used.