“From the Italian Inn Cookbook. I just love these, there are so many possibilities. They are fun, and most of all delicious.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine the flour and almonds. Set aside.
  2. In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
  3. Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
  4. Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
  5. Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
  6. To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

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