This recipe is part of the recipe for Orange-Thyme Granita in Cookie Cups
Makes 6 cookie cups
|3||tablespoons all-purpose flour|
|2||tablespoons butter, melted|
|1||teaspoon grated lemon peel|
|1/4||teaspoon anise extract|
|1/4||cup sliced almonds|
- Preheat oven to 375°F. Combine flour, sugar, butter, egg white, lemon peel and anise extract in food processor; process until smooth. Spray bottoms of 6 custard cups and 2 baking sheets with nonstick cooking spray. Spread 1 tablespoon batter into 5-inch-diameter circle on baking sheet with rubber spatula. Repeat to make total of 6 circles. Sprinkle 2 teaspoons almonds in center of each.
- Bake 3 to 4 minutes or until edges are browned. Place each cookie over bottom of prepared custard cup so almonds face inside. Press cookies against custard cup to form cup. Cool.
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