Almond Cookie Cups With Rum Pumpkin Mousse

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Almond Board of California


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1/2 cup whole natural almonds

2/3 cup sugar

1/2 cup flour

1 whole egg

2 egg whites (reserve yolks)

1/4 cup water

5 Tbs. butter, melted

1 tsp vanilla

Rum Pumpkin Mousse (recipe below)

Sweetened whipped cream

Rum Pumpkin Mousse: 2 reserved egg yolks, from above

2 eggs, separated

1/2 cup light brown sugar, packed

1 Tbs. flour

1 package (1 Tbs.) unflavored gelatin

1/2 cup heavy cream

1 1/2 cups canned pumpkin

1 1/2 tsp. pumpkin pie spice

1/4 cup dark Jamaican rum

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