Chocolate Dipped Almond Brittle Ice Cream Cups

Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

In a small saucepan, melt the butter with the corn syrup and brown sugar. Stir in the almond extract (if using), almonds, and flour. Finally add the zest. Stir with a heat resistant spatula to combine

Pour the batter onto the prepared baking sheet, spreading it into a thin layer.

Bake the batter for 12 minutes, until it’s a deep golden brown and then remove it from the oven.

While the batter is baking, prepare 6 teacups or small bowls. Lightly oil the insides of each cup with a small amount of Colavita Olive Oil.

Allow the batter to rest, for about 45 seconds to a minute, then using a very sharp knife, cut the batter into 6 equal rectangles.

Lift each rectangle off the baking sheet with a metal spatula and place it into a teacup. You can press the batter into the teacup, forming the shape you wish and patching any holes that may appear. Allow the batter to cool completely inside the cups, then you can remove them.

You can make these cups ahead of time, they will store for about 1 week.

Melt the Perugina chocolate in the microwave in a microwave-safe bowl. Heat it for 15-20 seconds at a time, stirring between each heating. Alternately, you can melt the chocolate on the stovetop in a double boiler. Add about 2 inches of water into a 4 quart saucepan and place over medium low heat. Allow the water to come to a simmer. Place a heat-proof glass bowl or saucepan with the Perugina chocolate over the simmering water pan. Allow the chocolate to slowly melt, stirring occasionally with a heat-proof spatula.