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Almond Cookie Cups with Sorbet

Almond Cookie Cups with Sorbet

Nutrition Facts
  • cal. (kcal) 380
Almond Cookie Cups with Sorbet
  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 10 mins to 12 mins per batch
  • Carb Grams Per Serving: 60


  • 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


  1. 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.
  2. 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 degrees 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.
  3. 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 380 cal., 15 g total fat (6 g sat. fat), 25 mg chol., 121 mg sodium, 60 g carb. (1 g fiber), 4 g pro.