Almond Tuilles

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 2 slightly mixed eggs and mix together with a spatula.
3) Sift a little bit of flour and mix.  Add 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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s