Almond Lace Cookie Cups with Sorbet

A scoop of raspberry sorbet in a Almond Lace Cookie Cup next to scattered raspberries and mint leaves on a plate with a pool in the background These delicate lace cookies are molded into edible cups, and they’re 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.

Finely chopped almonds in a food processor

Overhead view of Finely chopped almonds and flour in a mixing bowl with a spoon

In a medium saucepan, bring the brown sugar, corn syrup, and the butter to a boil over medium heat.

Brown sugar, corn syrup, and butter in a pot

Brown sugar, corn syrup, and butter combined and melted in a pot

Remove from the heat and stir in the flour mixture and the vanilla.

Pouring flour mixture into brown sugar, corn syrup, and butter in a pot

Flour mixture mixed into brown sugar, corn syrup, and butter in a pot

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.

Six almond mixture dollops on two baking sheets lined with parchment paper

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.

Almond mixture placed on a small glass to make shape of a bowl

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.

A scoop of raspberry sorbet in a Almond Lace Cookie Cup next to scattered raspberries and mint leaves on a plate with a pool in the background

INGREDIENTS

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

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