Chocolate and Almond Tuile Cups

This is a variation on tuiles, meaning "tiles," which refers to the traditional form of this French cookie. The cup shape here is perfect for filling with fresh fruit or frozen yogurt for a spectacular holiday presentation. These confections may look difficult to make, but only you'll know how easy they really are!

Nutrient note: Cocoa powder is a nearly fat-free substitute for chocolate that still delivers a decadent flavor.

Ingredients

Butter (for the baking sheet)
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1 1/2 cups sliced almonds (blanched or natural)

Directions

Preheat oven to 350 degrees F. Place the oven rack in the center slot. Generously butter a nonstick baking sheet and set aside.

In a small bowl, whisk eggs, sugar and vanilla just until blended. In a separate bowl, combine flour and cocoa. Add almonds and stir to coat. Combine the egg mixture with the almond mixture until blended. Place 2 or 3 rounded tablespoons of the batter on a prepared sheet, spacing evenly; spread each with a small spatula into 4- to 5-inch flat rounds, making sure almonds are in a single layer. Bake until batter is set, about 10 minutes.

Remove baking sheet from oven; immediately lift 1 cookie from the hot baking sheet with a wide slant-edged metal spatula. Drape cookie over an inverted teacup and press to create a cup shape (See "Shaping Tuile Cups"); repeat step with remaining cookies. Let stand 5-10 minutes, or until cooled and crisp. Gently lift cookies from the cups and cool upright on a wire rack.

Scrape baking sheet clean and wipe with a paper towel; coat with more butter. Repeat baking steps with remaining batter. Store cookies lightly covered until ready to serve. Fill with fresh fruit or frozen yogurt.