Store cookies in airtight container until ready to use.


  • 1/4 cup butter, softened
  • 1/3 cup light brown sugar
  • 1/4 tsp. EACH grated orange peel and almond extract
  • 2 egg whites
  • 1/3 cup EACH flour and sliced almonds, toasted


Cream butter with brown sugar until light and fluffy. Beat in orange peel and almond extract. Beat in egg whites until just blended. Stir in flour and almonds, until just blended. Spray baking pan generously with non-stick vegetable spray. Drop dough by rounded tablespoons onto pan (no more than 2 per pan). Spread dough into circles 6-inches in diameter with the back of a spoon. Bake at 400*F. 3-4 minutes, until edges are golden brown, but centers are light in color. Remove from oven. Remove cookies promptly from baking sheet and drape over custard cups, pressing sides in to form cup shapes. Allow to cool and harden before removing.

Yields 6-8 cookies

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Submitted 6/13/05.
Source: Almond Board of California
Submitted By: Eileen Werth
Almond Tuile Cookie Cups