Almond Cookie Tacos Serving Size - 8 Prepared By - Sheri Recipe Rating
			1-1/2 cup sliced almonds 6 tbs flour 6 tbs sugar 6 egg whites 3 tbs butter, melted 6-7 cups berries or diced fruit (strawberries peaches and blueberries for example)
			Preheat oven to 350 F. cut 12 8 inch squares of parchment or waxed paper. In a food processor process almonds, flour and sugar until nuts are finely chopped. Add eggwhites and butter, proces briefly to mix. For each cookie place about 2-1/2 tbs of the batter on a sheet of parchment. Thinly spread to make a 5 inch circle. Slide 2 cookies at a time (on their parchment squares) on a backing sheet. Bake 10 to 12 minutes or until edges of cookies are golden-brown and centers are light-brown. If one cookie browns before the 2nd one, lift it from pan and shape. To shape each cookie fold parchment so cookie resembles a taco.Gently pull off parchment and turn cookie upside down into a small bowl so it will hold its shape while it cools. (If the cookies cool they cannot be shaped w/o breaking!). Just before serving combine berries anf fruits and sprinkle w/ sugar. Fill cookies w/ fruit. If desired, top with whipped cream.