You can bake two cookies at one time if your cookie sheet is at least 12x15 inches, but it takes patience to complete all twelve. Cookie cups can be made up to two weeks ahead and stored in a airtight container in a cool place.
1 cup whole blanched almonds (4 oz)
1/2 cup butter (see note)
3/4 cup granulated sugar
2 T all purpose flour
2 T milk
Finely chop almonds with a knife or in a food processor, being careful not to let them become pasty. Melt butter in a medium-size saucepan. Remove from heat; stir in almonds, 1/2 cup sugar, the flour and milk until well blended. Generously grease and lightly flour a large cookie sheet. Set out two 6 oz custard cups for later use. Drop 2 level tablespooons almond mixture in one mound about about 4 inches from one end of the cookie sheet. Spread batter in a 3-inch circle (cookies will spread to about 5 inches as they bake). Repeat at other end of cookie sheet. Bake on top rack in preheated 350 oven 4 minutes or until golden brown and glossy. Cool on sheets 2 minutes. (Cookies should be firm but still pliable. If cookies have become hard, return them to the oven briefly to soften. Remove each cookie gently with long metal spatula; place each over an inverted custard cup. Press cookies to custard cups in 3 or 4 places to create ruffled edges (cookies will harden in 1 to 2 minutes) Let cool. Remove and repeat with remaining batter (no need to grease and flour the cookie sheet again)
When ready to serve I fill with a scoop of vanilla ice-cream, and top that with some raspberry topping. On that I place a chocolate butterfly. You may want to stripe a little red sauce or chocolate (maybe white chocolate) on the dessert plate first.
If you can make these cups, you can put in whatever you like instead of ice cream- mousse, fruit parfait, cheesecake, fruits, etc., but you must be very gentle as the shells are very fragile.
Chocolate Butterflies
Cut some paper squares about 4x3 one for each butterfly. Fold each square in half. With sharp pencil draw an outline of half a butterfly. The pressure of the pencil point will mark the other half. Open up the squares and tape them to a working surface- probably your cabinet surface. Now with the melted chocolate and a piping bag, trace the butterfly lines. Carefully lift the waxed paper up and place it in an egg carton slightly bent in the middle. Cool completely, then gently remove the waxed paper.
Well, I warned you, but try again. Practice makes perfect. Success? Oo-La La! and Hallelujah! :)
I have just used melting Milk chocolate, but the recipe calls for 2 squares semisweet chocolate and
1 t. shortening, Stirring until chocolate is melted. Cool a little before piping.
1 t. shortening, Stirring until chocolate is melted. Cool a little before piping.
Another simpler idea for a little dessert cup is to place cupcake liners into muffin pans, put a dob of melted chocolate in and work it up the sides of the paper with a small spoon. Be sure to get the top edge thick enough. Cool thoroughly, remove papers, Put in cheesecake, fruits, whatever.
