 | | Directions |
- Preheat oven to 350°.
- In medium bowl using a hand held mixer or regular mixer, cream butter and sugar until combined.
- Beat in the egg whites one at a time.
- Add the ground almonds, flour and spices.
- Beat on low until a soft batter forms.
- Line 2 baking sheets with parchment paper or use a silpat. Silpat makes for a more even, circular cookie as it cooks.
- Spoon a level teaspoonful of the tuile batter onto prepared baking sheets approximately 3 inches apart.
- Using the back of a spoon or small spatula, spread the batter into 3 inch rounds.
- Bake until golden brown, approximately 10 minutes.
- Cool for one minute on a baking sheet.
- Then transfer to a wire rack to cool.
- Let baking sheets cool before making next batch.
- Repeat process.
- Tuiles can be stored at room temperature in an airtight container for up to 3 days.
|
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 40
|  | | Ingredients | | - | | 1 tablespoon unsalted butter |
| - | | 1/2 cup plus 2 tablespoons of sugar |
| - | | 3 large egg whites |
| - | | 1 cup roasted almonds, ground |
| - | | 2 tablespoons flour |
| - | | 1/4 teaspoon ground cloves |
| - | | 1/4 teaspoon ginger |
| - | | 1/4 teaspoon cardamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon allspice |
| |
| |
