Almond Tuile Biscuits
|Butter/Margarine||2 Ounce (50 Gram)|
|Caster sugar||4 Ounce (100 Gram)|
|Plain flour||2 Ounce, sifted (50 Gram)|
|Orange rind||1 , grated|
|Almonds||2 Ounce, flaked / nibbed (50 Gram)|
Line two baking trays with non stick baking parchment.
Melt the fat over a low heat, then leave it to cool until lukewarm.
Meanwhile, whisk the egg whites until stiff, but not too dry and gradually whisk in the sugar.
Using a metal spoon, fold in half the flour, then pour the butter around the edge of the mixture in the bowl.
Gradually add and fold in the remaining flour, at the same time working in the butter, orange rind and almonds.
Drop teaspoonfuls of the mixture well apart on the prepared baking trays and spread out to give thin rounds of about 6 cm / 2 1/2 in in diameter.
Bake the biscuits in a moderately hot oven (190C, 375F, gas 5) for about 10 minutes, or until golden brown round the edges.
Using a large palette knife, carefully remove the biscuits from the trays while they are still hot. (If the mixture hardens on the trays, replace them in the oven for about half a minute until the biscuits soften.)
Quickly wrap each almond tuile around an oiled rolling pin and place on a wire rack until cool.
Variation Cigarettes Russes: prepare and cook as almond tuiles, but omit the almonds and orange rind, then, instead of wrapping around a rolling pin, wrap the biscuits quickly around oiled wooden spoon handles.