Tuiles Aux Amandes Effilees

In French, “tuile” means “tile,” and it is a reference to the shape of the classic tuile. A tuile is a type of very lightweight, dry, crisp cookie. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delectable. Tuiles are also incredibly versatile, and they can be used for everything from ice cream garnishes to crusts for tiny, delicate tarts. Learning to make tuiles happens to be very easy and fun, and because these cookies are so versatile, you can play around with a tuile recipe a great deal.

Recipe is adapted from Pastry & Sweet Doughs - Pierre Herme - The Cook's Book








Ingredients:


Makes 40 small or 25 large

1 1/3 cups (125 g) sliced almonds
1/2 cup + 2 tbsp(125 g) sugar
2 drops of vanilla extract or 2 pinches of vanilla powder
Drop of almond extract(preferably bitter almond extract)
2 egg whites
2 tbsp(25 g) butter
2 1/2 tbsp(20 g) cake or pastry flour
Method:

Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, almond extract, and egg whites together in a bowl.

Melt the butter gently, and while it is still warm, pour it into the bowl.  Mix thoroughly.  Cover the bowl with plastic wrap and refrigerate overnight.

The next day, sift the flour into the bowl and mix in thoroughly. 

Place teaspoonfuls of the dough on a nonstick baking sheet, spaced well apart.

Preheat the oven to 300f(150c). 

Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15 - 18 minutes.  The cookies should be an even golden color with no white in the center.

Remove the cookies from the baking sheet using a metal spatula (i used a mason scraper) and slide into a sheet of parchment paper.  Let cool.






Serves
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