Chocolate-almond cups



60 min


24 Almond Cups

Chocolate-almond cups

Roberto Caruso


  • 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


  • 1/4 cup slicered almonds
  • 3/4 cups semi-sweet chocolate chips
  • 1 egg
  • 3 tbsp brown sugar
  • 2 tbsp corn syrup


  • 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
  • 2 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 31 mg.

From the kitchen of Maria Caruso, mother of Roberto Caruso (in-house photographer).