Name: Almond Cookie Cups
Yield: Makes about 10
Ingredients: 3 tablespoons all purpose flour; 2 tablespoons (1/4 stick) unsalted butter, melted; 2 tablespoons (packed) golden brown sugar; 2 tablespoons light corn syrup; 1/4 cup (about 1 ounce) finely chopped toasted almonds

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

Recipe information

Yield
Makes about 10

Ingredients

3 tablespoons all purpose flour

2 tablespoons (1/4 stick) unsalted butter, melted

2 tablespoons (packed) golden brown sugar

2 tablespoons light corn syrup

1/4 cup (about 1 ounce) finely chopped toasted almonds

Preparation

Step 1
Preheat oven to 400°F. Line baking sheet with parchment paper. Set 2 small custard cups or ramekins on work surface, bottom side up. Stir first 4 ingredients in small bowl to blend. Mix in almonds.
Step 2
Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes. Let cool on sheet until set enough to lift without tearing, about 1 minute. Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool. Remove from cups. Refrigerate baking sheet 2 minutes to chill quickly. Repeat with remaining batter, making 2 cookies at a time. (Cookies can be made 4 days ahead. Carefully enclose in resealable plastic bags and freeze.)

TagsCookie Dessert French European Almond Nut Make Ahead Baking Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes