Frangipane Cookie Cups
3 Tbspbutter, unsalted, softened
1 tspgrated lemon zest
1/2 tspalmond extract
1 1/4 calmond meal
2 Tbsppowdered sugar
How to Make Frangipane Cookie Cups
- Heat oven 350F. Line 24 mini muffin cups with paper liners.
- 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.
- Divide batter among prepared cups. Top each with 1 almond.
- Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.