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!
Cook Time
40 minutes
Total Time
50 minutes
Yield
12 servings
Ingredients
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 123
Fat 7g
Carbs 13g
Fiber 0g
Sugar 10g
Protein 1g
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Bake the cookies for 7–10 minutes, or until they have tripled in size and almost stopped bubbling.
5. Step
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.
6. Step
Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
7. Step
To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.