Recipe: Almond Tuiles

Written Saturday, May 8th, 2010 by Theresa H Hall

Here is a quick and easy recipe to make almost paper thin adornment cookies to garnish your desserts. Tuiles (pronounced Twee 'heels) is very popular in the culinary world and the batter lasts for days in the refrigerator. Take it out and bake them off as you need them. They can be sweet or savory and there are so many recipes to try that it is an exciting and adventuresome cookie.

Petit Fours Cookies

Almond Tuiles

These cookies are baked and then shaped, while warm over anything with a curve. The real test is to drop the cookie from 3" onto a countertop.  It should shatter. They are curved, thin and have a crunch. Keep them in a dry box.

4 oz sugar

4 oz sliced almonds

2 large eggs

1 t vanilla

1 1/4 oz AP flour

1/2 oz melted butter

1) Toss nuts and sugar by hand.

2) Add to (slightly mixed) eggs and blend together with a spatula.

3) Sift in a little bit of flour, mix gently and more until all incorporated.

4) Add vanilla and sometimes almond extract.

5) Add melted butter and jiggle into mixture.

6) Using 2 teaspoons, spoon the batter or drop by hand.  Dip the spoons into a cup of water or milk.

2 1/2 " diameter cookie = 1 t batter.  Use a sil pat on sheet pan.  9 cookies per sheet. or parchment.  They will spread…take back of spoon and pat it around into a circle.  They don't have to be a perfect circle.  They may even look a little lacy.

Bake 350º to 375º for 8 minutes.  Shape over a curve.

Tags: Almond Tuiles, Tuiles

This entry was posted on Saturday, May 8th, 2010 at 05:03 pm and is filed under Baking Tips, Trying Something New, Writing. You can leave a response, or trackback from your own site.