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Tuiles Aux Amandes
From Dorothy McNett's recipes at www.dorothymcnett.com. These can be rolled into cone shapes, or left flat, or most traditionally placed over a rolling pin or wine bottles to take on a curved shape. No matter what, they are a very tasty sweet treat served with coffee or tea, fruit and custard, etc. Makes about 24 cookies.
4 tablespoons unsalted butter
Melt the butter 30 seconds in glass measuring cup. Set aside to cool down a bit. In food processor with steel chopping blade in place, gently chop the almonds. In batter bowl, whisk the egg whites and then add the chopped almonds, sugar, vanilla, and flour. Add the butter, mixing well. Cover and place in refrigerator for at least 1 hour, or even overnight. When ready to bake, preheat oven to 375 degrees. Place silicone baking mats on two baking sheets. Dollop about 1 - 1 1/2 tablespoons of the batter onto the sheets, leaving at least 3-4 inches between cookies. (You will only be able to bake about 5-6 on one sheet. You will be baking in two batches. ) Using a fork dipped in water, gently pat each mound of cookie batter as thin as possible, shaping it as round as possible. Bake 8-10 minutes, or until light brown on the edges of each cookie. Remove from oven and allow to stand about 1-2 minutes. Using a very thin spatula, gently lift each one and place in on the rolling pin or wine bottle. Or, gently make a cone shape with your fingers. Repeat until all cookies are made! Tuck a strip of the candied peel into each and serve with a little fruit sherbet or cooked custard if desired.
Recipe created 2010-07-27.