Almond Cookie Bowl
This cookie bowl recipe takes traditional almond lace cookies and turns them into serving vessels for your favorite treats like ice cream, chocolate mousse, or even fresh fruit! These can be whipped up in less than an hour and are perfect for a dinner party, or just as a fun way to jazz up dessert!
Tasty Team
August 14, 2023
Total Time
50 minutes
50 min
Prep Time
5 minutes
5 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
5 minutes
5 min
Cook Time
40 minutes
40 min
Ingredients
for 12 servings
- 5 tablespoons unsalted butter
- ¾ cup brown sugar (150 g)
- ¼ cup corn syrup (60 mL)
- ¼ cup all purpose flour (25 g)
- ½ cup almonds (60 g), finely chopped
- 1 teaspoon vanilla extract
For Serving
- ice cream
- chocolate sauce
Nutrition Info
- Calories 144
- Fat 9g
- Carbs 12g
- Fiber 1g
- Sugar 9g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
- In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
- Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3–4 per pan with plenty of space between for the cookies to spread during baking.
- Bake the cookies for 7–10 minutes, or until they have tripled in size and almost stopped bubbling.
- Remove from the oven and let cool for 30–60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1–2 minutes, until firm.
- Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
- To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
- Enjoy!
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