Almond Cookie Cups

1. 1

   Preheat oven to 400F.

2. 2

   Line baking sheet with parchment paper.

3. 3

   Set 2 small custard cups or ramekins on work surface, bottom side up.

4. 4

   Stir first 4 ingredients in small bowl to blend.

5. 5

   Mix in almonds.

6. 6

   Separately drop 2 level tablespoonfuls batter onto prepared baking sheet, spacing 6 inches apart.

7. 7

   Using moistened fingertips, press each to 2-inch round.

8. 8

   Bake cookies until deep golden (cookies will spread to about 5-inch diameter), about 7 minutes.

9. 9

   Let cool on sheet until set enough to lift without tearing, about 1 minute.

10. 10

    Using metal spatula, lift hot cookies 1 at a time and drape over cups, gently pressing to cup shape; cool.

11. 11

    Remove from cups.

12. 12

    Refrigerate baking sheet 2 minutes to chill quickly.

13. 13

    Repeat with remaining batter, making 2 cookies at a time.

14. 14

    (Cookies can be made 4 days ahead.

15. 15

    Carefully enclose in resealable plastic bags and freeze.)

* Per serving · 4 servings · Values may vary.

No additional tips available.