Like pastel eggs in an Easter basket, scoops of sorbet are nestled in crispy almond flavored cups. These delicate lace cookies are molded into edible cups which remind me of little Easter baskets. Perfect for your summer dessert or a fun way to serve your favorite ice cream anytime.
These are surprisingly simple to make. All you need is flour, sliced almonds, brown sugar, corn syrup, butter, vanilla and sorbet or your favorite frozen yogurt or ice cream.
In a small bowl combine the flour and finely chopped almonds. (I put the almond slices in my food processor and pulsed them until they were finely chopped.) Set the flour and almond mixture aside.
In a medium saucepan, bring the brown sugar, corn syrup, and the butter to a boil over medium heat.
Remove from the heat and stir in the flour mixture and the vanilla.
Line a large cookie sheet with parchment paper. Plan on only baking about 3-4 cookies on each baking sheet because the cookies really spread out in the oven. Put about 4 tablespoons of the mixture about 5 inches apart.
Bake the cookies in a preheated 350 degree oven. Let the cookies bake for about 10 minutes or until the edges are a golden brown. Remove them from the oven. Let the cookies sit for about 1 minute or two, When the cookies are firm but still moldable, place them on top of an inverted coffee cup or bottom of a small glass. Let them cool at room temperature.
These cookies will form different shapes. Each one will be different, which makes it fun.
To serve, fill the cups with sorbet, frozen yogurt or ice cream.
1 cup all-purpose flour
1 cup sliced almonds, finely chopped
3/4 cup packed dark brown sugar
1/2 cup corn syrup
1/2 cup butter
1 teaspoon vanilla