Almond Cookie Cups

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Almond Cookie Cups Recipe
1 dozen (serving size: 1 cookie cup)


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1/2 cup sugar
1/4 cup margarine, softened
1/4 teaspoon almond extract
3 egg whites
1/2 cup all-purpose flour
1/4 cup ground almonds
Vegetable cooking spray


Place parchment paper over a large baking sheet. Draw 3 (5 1/2-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until light and fluffy. Add almond extract and egg whites; beat well. Add flour and almonds; beat at low speed until well-blended.

Spoon 1 heaping tablespoon batter into the center of each of the 3 drawn circles; spread batter to outside edge of each circle. Bake at 425° for 5 minutes or until edges of cookies are browned. Let cool 30 seconds on pan.

Loosen edges of cookies with a spatula, and gently remove cookies from paper. Place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form shallow cookie cups; let cool completely. (Cookies are delicate and should be handled carefully when shaped.) Repeat the procedure with remaining batter, reusing paper.

Created date

October 2003

Nutritional Information

Calories 107
Caloriesfromfat 46 %
Fat 5.5 g
Satfat 0.9 g
Monofat 2.7 g
Polyfat 1.6 g
Protein 2 g
Carbohydrate 13 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 58 mg
Calcium 10 mg