Almond Cookie Cups – a delicious recipe with flour, almonds, brown sugar, light corn syrup, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl combine the flour and almonds. Set aside.
2
In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
3
Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
4
Bake in a 350u00b0 oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
5
Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
6
To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!
706
kcal
Calories
41
g
Fat
77
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup sliced almonds, finely chopped, 3/4 cup packed dark brown sugar, 1/2 cup light corn syrup, and more.
Yes, Almond Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
