Chocolate-almond cups
29
- Prep Time1 h
- Total Time1 h
- Makes24 Almond Cups
Roberto Caruso
Ingredients
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp vanilla
1 3/4 cups all-purpose flour
1/4 tsp salt
Filling
1/4 cup slicered almonds
3/4 cups semi-sweet chocolate chips
1 egg
3 tbsp brown sugar
2 tbsp corn syrup
Instructions
Preheat oven to 350F. Spray 2 regular muffin pans. Set aside.
Beat butter with granulated sugar and vanilla in a large bowl, with an electric mixer, until pale and fluffy, about 2 min. Stir in flour and salt until combined and dough comes together. Pat dough together and scoop about 1 tbsp into each muffin cup. Using fingers, press dough into the base of the cup and just up the sides, forming a slight lip about 1/4 in. high. Set pans aside.
Whirl almonds and chocolate chips in a food processor until coarsely ground, about 1 min. Beat egg with brown sugar in a large bowl, using an electric mixer, until thick and pale, about 3 min. Stir in corn syrup. Fold in chocolate-almond mixture. Scoop 1 tbsp of chocolate mixture into each dough-lined cup.
Bake in centre of oven until chocolate melts and crust turns golden, about 12 min. Cool completely in pan on a rack. Carefully loosen edges and remove. Store in an airtight container up to 1 week or freeze up to 1 month.
Nutrition (per serving)
Calories 145, Protein 2g, Carbohydrates 18g, Fat 8g, Fibre 1g, Sodium 31mg.
From the kitchen of Maria Caruso, mother of Roberto Caruso (in-house photographer).
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