frangipane cookie cups

Name: Frangipane Cookie Cups
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 3 tablespoon(s) butter, unsalted, softened; 1/4 cup(s) sugar; 1 teaspoon(s) grated lemon zest; 2 - eggs; 1 tablespoon(s) honey; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) almond extract; 1 1/4 cup(s) almond meal; 24 - whole almonds; 2 tablespoon(s) powdered sugar

(1 RATING)

77 Pinches 1 Photo

Lisa Keys

Middlebury, CT

Updated on Dec 21, 2011

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.

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 2 dozen

Ingredients

3 tablespoons butter, unsalted, softened
1/4 cup sugar
1 teaspoon grated lemon zest
2 - eggs
1 tablespoon honey
1/4 teaspoon salt
1/2 teaspoon almond extract
1 1/4 cups almond meal
24 - whole almonds
2 tablespoons powdered sugar

How To Make frangipane cookie cups

Step 1

Heat oven 350F. Line 24 mini muffin cups with paper liners.

Step 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.
Step 3

Divide batter among prepared cups. Top each with 1 almond.
Step 4

Bake 12 minutes or until puffed and golden brown. Cool. Dust with powdered sugar.
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