The unexpected crunch of poppy seeds in these very pretty, delicate cookie cups is the perfect foil for any homemade ice cream or a fruity sorbet.

　　

Ingredients

makes 12 cookie cups

　　3 tablespoons (45 g) butter, salted or unsalted

　　2 tablespoons freshly squeezed lemon juice

　　7 tablespoons (85 g) sugar

　　3 tablespoons (25 g) flour

　　1/2 cup (40 g) sliced almonds

　　2 tablespoons poppy seeds

　　

Step 1

In a small saucepan, melt the butter. Remove from the heat and stir in the lemon juice, sugar, and flour. Mix in the almonds and poppy seeds and let the mixture rest for 1 hour.

　　

Step 2

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Have ready 4 overturned teacups or custard cups.

　　

Step 3

Put 4 level tablespoons of batter, evenly spaced, on the baking sheet and use the back of the spoon to spread them into circles 2 inches (5 cm) across. Bake the cookies for 10 minutes, until they’re deep golden brown. Let rest for 30 to 45 seconds, then lift each cookie off the baking sheet with a flexible metal spatula and flip it over onto an upended teacup. (If the cookies get too firm to shape, return them to the oven for 30 seconds to soften them.)

　　

Step 4

Let the baking sheet cool, then repeat with the remaining batter.

　　

Storage

Step 5

Store these cookie cups in an airtight container. They are best served the day they’re made. The batter can be made and refrigerated up to 1 week in advance. Let it come to room temperature before baking.

　　The Perfect Scoop