Almond Cookie Cups with Sorbet

Ingredients

• 1  cup all-purpose flour
• 1  cup sliced almonds, finely chopped
• 3/4  cup packed dark brown sugar
• 1/2  cup light-colored corn syrup
• 1/2  cup butter
• 1  teaspoon vanilla
• 3  cups raspberry and/or lemon sorbet
•   Fresh raspberries

Directions

In a small bowl combine the flour and almonds; set aside. In a medium saucepan bring the brown sugar, corn syrup, and butter to a full boil over medium heat. Remove from heat. Stir in the flour mixture and vanilla.

Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoonfuls of batter about 5 inches apart onto prepared cookie sheet (bake 3 or 4 at a time). Bake in a 350° oven for 10 to 12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes). Let stand on cookie sheet about 2 minutes. When firm but still pliable, place on top of inverted custard cups to form small bowls. Cool to room temperature.

To serve, fill 6 of the cups with scoops of sorbet. Garnish with raspberries. Serve immediately. Store the remaining cups in an airtight container in the freezer for up to 3 months.