Cookie Cups with Cream and Raspberries

(Courtesy of Krystina Castella)

Ingredients:
1 1/4 c. all-purpose flour
1/3 c. almonds
2 Tbsp. sugar
1/2 c. (1 stick) butter, cubed
2 large egg yolks
1 tsp. almond extract
1 Tbsp. cold water
FILLING:
1 1/2 c. heavy cream
1 tsp. vanilla extract
1 c. granulated sugar
1 c. raspberries

Directions:
Put the flour, almonds and 2 Tbsp. sugar in a food processor or blender and pulse until finely ground.

Add the butter and pulse 4-6 times, until the butter is incorporated.

Combine the egg yolks, almond extract and water in a small bowl, then add to the flour mixture and pulse until the mixture forms a ball.  Form the dough into 2 disks, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 400 degrees.  Butter and flour the back side of a cupcake pan.

Remove the dough from the refrigerator.  If it is too hard to roll out, let it sit for a few minutes.  Roll the dough out on a floured surface to 1/8 inch thick.  Using a 5 inch round cookie cutter (or a drinking glass), cut out into circles.

Drape the circles over the cups of the inverted muffin pan.  Bake 6-8 minutes or until golden.  Let cool on the pan.

Combine the heavy cream, vanilla extract and 1 c. granulated sugar in a large bowl.  Beat with an electric mixer until thick.  Dollop it into the cookie cups.  Top with berries.  Serve on a plate with a spoon.