Frangipane Cookie Cups
By
Lisa Keys
@blendwell
1
I learned to bake with almond meal during a trip to Europe. This bite-size treat is loved by my friend Irene who is on a gluten-free diet.
Ingredients
- 3 Tbsp
- butter, unsalted, softened
- 1/4 c
- sugar
- 1 tsp
- grated lemon zest
- 2
- eggs
- 1 Tbsp
- honey
- 1/4 tsp
- salt
- 1/2 tsp
- almond extract
- 1 1/4 c
- almond meal
- 24
- whole almonds
- 2 Tbsp
- powdered sugar
How to Make Frangipane Cookie Cups
- 1Heat oven 350F. Line 24 mini muffin cups with paper liners.
- 2In a mixing bowl, beat butter and sugar until light and creamy. Add zest, eggs, honey, salt and almond extract; blend well. Add almond meal; blend well.
- 3Divide batter among prepared cups. Top each with 1 almond.
- 4Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.
