You are here

Tuile

chef.tim.lee's picture
Ingredients
  Softened butter 5 Tablespoon
  Flour 5 Tablespoon
  Cornstarch 1 Tablespoon
  Egg whites 2
  Sugar 5 Tablespoon
  Blanched ground almonds 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Almond extract 1 Tablespoon
  Almonds 1⁄2 Cup (8 tbs), sliced
Directions

GETTING READY
1 Reserve 2 tablespoons each of butter and flour for cookie sheets.
2 Preheat the oven to 425 degrees farenheit.

MAKING
3 Sift the flour alon with cornstarch thrice.
4 In a bowl beat the egg whites lightly with a whisk.
5 In another bowl, beat the remaining butter with sugar until fluffy.
6 Gradually add egg whites, beating vigorously.
7 Slowly fold in flour and then the ground almonds.
8 Add a few drops of vanilla and a drop of almond extract for flavor
9 Grease 2 cookie sheets with butter and sprinkle generously with flour. Shake off the excess.
10 Drop the miture on cookie sheets by half teaspoonfuls,approx 2 inches apart.
11 Using a damp knife blade, spread each cookie out into a very thin disk of about 1 1/2 inches in diameter.
12 Make sure the disks are equally thin and uniform throughout.
13 If slightly thicker in the center, cookies will be spongy and not crisp.
14 Sprinkle a few crushed almond flakes on each cookie.
15 Bake for 5 minutes, or until cookies are golden, with a fine brown fringe.
16 Tuiles are shaped like Spanish roofing tiles; therefore,keep a rolling pin or any other cold metal, glass or wooden object ready with a similarly curved surface to shape the cookies.
17 As soon as the cookies are taken out of the oven, quickly remove each one using a spatula and curve it around the prepared shaping tool, keeping the nutty side up.
18 Keep aside for 1 or 2 minutes to harden; then remove and transfer to a cooling rack.

SERVING
19 Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Almond
Servings: 
4

Rate It

Your rating: None
4.335715
Average: 4.3 (14 votes)