Cocoa Tuiles With Nuts
|Hazelnuts||1⁄4 Cup (4 tbs), coarsely chopped|
|Pistachios||1⁄4 Cup (4 tbs), coarsely chopped (Raw)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon, melted and still warm|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large|
|All purpose flour||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Freshly grated parmigiano reggiano cheese||2 Teaspoon|
1. Preheat the oven to 350°. Line 3 large baking sheets with silicone liners or lightly buttered aluminum foil (press out any wrinkles). In a medium bowl, mix the hazel nuts, pistachios, almonds and pine nuts.
2. In another medium bowl, whisk the melted butter with the sugar, cocoa powder and salt. Add the egg whites and whisk until smooth, then whisk in the flour and the grated Parmigiano-Reggiano.
3. Spoon level teaspoons of the batter onto the baking sheets about 3 inches apart. Using the back of a spoon, flatten the batter into 2 1/2-inch rounds. Sprinkle each round with 1 teaspoon of the nuts.
4. Bake 1 sheet of cookies at a time for about 12 minutes, until just firm. Let the cookies cool on the baking sheet for 1 minute, then transfer a wire rack. To make curved cookies, carefully drape the hot cookies over a rolling pin and let cool until hardened, about 2 minutes. Bake the remaining cookies and let cool completely before serving.