From David Lebovitz’s The Perfect Scoop
I recently made these with maple syrup as opposed to corn syrup, and it worked beautifully, so I’ve adjusted the recipe accordingly.
- 4 tablespoons butter, unsalted or salted
- 1/4 cup maple syrup
- 1/4 cup packed light brown sugar
- 1/2 cup sliced almonds
- 6 tablespoons (60 g) flour
- pinch sea salt, such as Maldon
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Have ready 4 teacups or custard cups or small bowls.
- Melt the butter in a small saucepan with the maple syrup and brown sugar. Stir in the almonds, flour, and salt.
- Drop 4 slightly rounded tablespoons of batter (don’t be tempted to use more batter), evenly spaced, on the baking sheet. Bake the cookies for 9 to 12 minutes, until they’re golden brown. Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it into your teacup or bowl. (If the cookies get too firm to shape, return the pan to the oven for 30 seconds to soften them.) Let the baking sheet cool, then repeat with the remaining batter.
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: cookie, cups, almonds