Ingredients:
1/2 cup pine nuts
1/2 cup sugar
1/4 cup flour
5 tablespoons butter, melted
2 egg whites
1/2 teaspoon vanilla
1 tablespoon butter
2 bananas, sliced
1 tablespoon brown sugar
1/2-1 teaspoon cinnamon
1 tablespoon brandy or 1 tablespoon rum
1 teaspoon lemon juice
1 -2 tablespoon evaporated milk
Directions:
Pine nut cookie bowls: preheat oven to 350 F.
Line baking sheet with parchment paper.
Finely grind pine nuts with sugar and flour in food processor.
Transfer to a bowl and add butter, egg whites and vanilla and stir well.
Let sit in fridge 1 hour.
Evenly spread 1 tablespoons batter into a 4 inch round template (I cut a 4 inch circle out of bristol board and trimmed the edges) on the parchment paper.
Bake 8-10 minutes- watch and do not over bake.
Quickly remove cookies from sheet and drape over inverted custard bowl to cool.
Caramelized bananas: heat butter and bananas in pan.
Saute 1-2 minutes.
Add brown sugar and ginger and saute 1-2 minutes.
Add rum and milk, bring to a boil and remove from heat.
Assemble in cookie bowls: A scoop of vanilla ice cream with bananas over top.
Serve immediately.
YUMMY!
Servings: 6
Time preparation: 30 min.
Time total: 50 min.