These edible cups are easiest to bake on baking sheets lined with parchment paper, rather than thick silicone baking mats, since they’re whisper thin and somewhat fragile. Overturned teacups make the perfect molds, although you can use anything that’s relatively wide with a flat bottom, such as a custard cup. After baking, if any cookies cool before you’ve had a chance to mold them into cookie cups, simply pop the baking sheet back in the oven for about 30 seconds to make them supple and try again.
Recipe information
Yield
makes 12 cookie cups
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups.
Step 2
Melt the butter in a small saucepan with the corn syrup and brown sugar. Stir in the almond extract, almonds, and flour.
Step 3
Drop 4 slightly rounded tablespoons of batter, evenly spaced, on the baking sheet and use the back of the spoon to spread them into circles 2 inches (5 cm) across. Bake the cookies for 12 minutes, until they’re deep golden brown. Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto an upended teacup. (If the cookies get too firm to shape, return them to the oven for 30 seconds to soften them.)
Step 4
Let the baking sheet cool, then repeat with the remaining batter.
Storage
Step 5
Store these cookie cups in an airtight container. They are best served the day they’re made. The batter can be made and refrigerated up to 1 week in advance. Let it come to room temperature before baking.
