frangipane cookie cups

★★★★★ 1 Review
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By Lisa Keys
from Middlebury, CT

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.

★★★★★ 1 Review
serves 2 dozen
prep time 10 Min
cook time 15 Min

Ingredients For frangipane cookie cups

  • 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
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How To Make frangipane cookie cups

  • 1
    Heat oven 350F. Line 24 mini muffin cups with paper liners.
  • 2
    In 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.
  • 3
    Divide batter among prepared cups. Top each with 1 almond.
  • 4
    Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.

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