Frangipane Cookie Cups

Name: Frangipane Cookie Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 dozen
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

By Lisa Keys
@blendwell

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.

Rating:

★★★★★ 1 vote5

Comments:

15 Comments

Serves:

2 dozen

Prep:

10 Min

Cook:

15 Min

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
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How to Make Frangipane Cookie Cups

Step-by-Step

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.

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