Combine flour, sugar, chopped almonds, margarine, almond extract, and egg whites in a bowl, and beat at medium speed of a mixer 1 minute or until well-blended.
Coat 2 large baking sheets with cooking spray; using your finger, trace 3 (5-inch) circles on each baking sheet. Divide the batter evenly among circles, spreading batter to edges of each circle.
Bake at 375° for 6 minutes or until the edges are browned. Immediately remove the cookies from pans, and place each cookie inside a 10-ounce custard cup coated with cooking spray. Let the cookies cool.
To serve, scoop 1/2 cup Berry Ice Milk into each cookie basket; top each with berries. Serve immediately.