- 6 ounces butter
- 3/4 cups light corn syrup
- 3/4 cups sugar
- 12 ounces almonds, 6 ounces sliced, and 6 ounces ground in a food processor
- 3/4 cups pastry flour
Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees.
Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat.
Pour mixture into bowl, using a rubber spatula to scrape, and then let cool.
Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are.
As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Jane Lockhart