From the kitchen of Maria Caruso, mother of Roberto Caruso (in-house photographer).
Chocolate-almond cups
28
PREP TIME
60 min
Makes
24 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
- 2 g,
- Carbohydrates
- 18 g,
- Fat
- 8 g,
- Fibre
- 1 g,
- Sodium
- 31 mg.
