These Min Muffin pans are perfect for making this almond cookie recipe. They'd be great to have around the house if you were making cup cakes, too, as each cup cake would be so small, they'd have practically no calories. (Okay, that's a stretch, but they'd have less calories than a large cup cake would!)
And, of course, these mini muffin pans are great for making muffins, too.
Although I've never used the silicone bakeware, I've been told they work really well. I'm thinking they'd be interesting to try, and they come in such bright colors!
I have the Baker's Secret 12 cup muffin tin. When I've made the almond cookie recipe, I've sometimes doubled the recipe and used both an eight inch round pan and a 12 cup mini muffin pan. I suppose you could double the recipe and use a 24 cup mini muffin pan instead.
I like having the option of the different types of pans. When baked in the round pan, the almond cookie is moist and almost melts in your mouth. When I made this almond cookie recipe at Christmas time along with several other cookies and pies -- I guess I overdid it -- we had some left a week later and they reminded us of a biscotti -- perfect for dunking in your tea or coffee.
Now just because I said there were still some almond cookie delights a week later doesn't mean they were unpopular with my family. It's just that I made them ahead and put them away until Christmas day. The almond cookie recipe was the one my son was determined to take with him when he went back to his home.
I've added a standard cookie sheet, too, because you may decide to try baking these cookies by dropping them from a spoon onto a cookie sheet. I haven't tried this method myself yet, but I plan to try it next time I make up this batter. As long as you keep the baking time short, I can't see why this method wouldn't work.