Almond Cookie Cups

Dairy Free
Almond Cookie Cups
45 min.
12
102kcal

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Indulge in the delightful world of Almond Cookie Cups, a scrumptious dessert that is not only dairy-free but also incredibly easy to make! Perfect for gatherings or a sweet treat after dinner, these cookie cups are sure to impress your family and friends with their unique shape and rich almond flavor.

Imagine sinking your teeth into a delicate, crispy cookie that cradles a light and airy texture, all while being infused with the aromatic essence of almond extract. With just a handful of simple ingredients, you can create these charming little cups that are both visually appealing and deliciously satisfying. Each serving contains only 102 calories, making them a guilt-free indulgence for any dessert lover.

In just 45 minutes, you can whip up a batch of 12 delightful cookie cups that are perfect for any occasion. Whether you're hosting a party, celebrating a special event, or simply treating yourself, these Almond Cookie Cups are a fantastic choice. The combination of ground almonds and all-purpose flour gives them a unique nutty flavor, while the margarine ensures they remain dairy-free without sacrificing taste.

So, gather your ingredients and get ready to impress with these delightful Almond Cookie Cups. They are not just a treat for your taste buds but also a feast for the eyes, making them a perfect addition to your dessert repertoire!

Ingredients

  • 0.3 teaspoon almond extract 
  •  egg whites 
  • 0.5 cup flour all-purpose
  • 0.3 cup ground almonds 
  • 0.3 cup butter softened
  • 0.5 cup sugar 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • blender
  • spatula

Directions

  1. Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.
  2. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy.
  3. Add almond extract and egg whites; beat well.
  4. Add flour and almonds; beat at low speed until well-blended.
  5. Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle.
  6. Bake at 425 for 5 minutes or until edges of cookies are browned.
  7. Let cool 30 seconds on pan.
  8. Loosen edges of cookies with a spatula, and gently remove cookies from paper.
  9. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.

Nutrition Facts

Calories102kcal
Protein7.24%
Fat43.49%
Carbs49.27%

Properties

Glycemic Index
12.09
Glycemic Load
8.69
Inflammation Score
-2
Nutrition Score
1.2634782566001%

Nutrients percent of daily need

Calories:102.37kcal
5.12%
Fat:5.05g
7.77%
Saturated Fat:0.88g
5.5%
Carbohydrates:12.88g
4.29%
Net Carbohydrates:12.49g
4.54%
Sugar:8.48g
9.42%
Cholesterol:0mg
0%
Sodium:57.24mg
2.49%
Alcohol:0.03g
100%
Alcohol %:0.13%
100%
Protein:1.89g
3.79%
Selenium:3.32µg
4.74%
Vitamin B2:0.06mg
3.65%
Vitamin A:169.16IU
3.38%
Vitamin B1:0.04mg
2.78%
Folate:9.88µg
2.47%
Iron:0.34mg
1.89%
Manganese:0.04mg
1.84%
Vitamin B3:0.32mg
1.58%
Fiber:0.39g
1.55%
Source:My Recipes