Almond cookie cups

Recipe from: 20 April 2015
White chocolate

Ingredients 9
Servings 2
Minutes 00:15


Serving Change
  • 160
    wholewehat self raising flour
  • 60
    raw almonds (chopped)
  • 80
    butter (melted)
  • 160
  • 1
    extra large egg
  • 1/2
    almond essence
  • 40
    raw almonds (chopped)
  • 100
    white chocolate



Preheat oven to 180°C.

Grease and line 2 cupcake baking tins with squares of baking paper.
Whisk together the butter, sugar, egg and essence until most of the sugar has dissolved.
Put the flour and almonds into a bowl and combine.
Add the butter and sugar mixture and mix together until it forms a sticky dough.

Take tablespoons of dough and roll them into walnut sized balls and place into the baking paper lined cupcake tins.
Bake for approximately 18 minutes or until golden brown and crisp on the surface.
Allow to cool before pealing away from the baking paper.
Melt the chocolate and drizzle over each cookie cup and top with the remaining chopped nuts.

Tip 1: You can use any kind or combination of nuts in this recipe.
Tip 2: You can substitute margarine for the butter in this recipe, but ensure you choose a hard margarine that is intended for baking as soft margarine contains water.
Tip 3: When baking leave a good gap between the trays; don’t place the bottom cupcake tray directly below the top tray as this will prevent the cookie cups in the bottom tray from browning.

Recipe reprinted with permission of Sasko.
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