Foodie

Monday, January 24, 2011

Almond Tuiles

I had the most wonderful time in Paris and i cannot thank Thien, Papa and Maman for being such hospitable hosts.  If only Papa and Maman would come and visit me here in Colorado so that i can host their visit, but i might not be able to be as hospitable as they had been but i will try. 

Maman baked the best Almond Tuiles and remembering her Almond Tuiles, inspired me to make some.  Thien, Papa and Maman, these Almond Tuiles were made for you but Jeremie, Sandra and the children are enjoying them.  Thanks again for all the good times while we were in Paris.  Happy Tet.



Ingredients:

8 ozs by weight egg whites
8 ozs sugar
1/2 tsp salt
1 tsp  almond extract
6 ozs all-purpose flour
8 ozs Butter, softened
3/4 cup sliced almonds

Directions

Combine sugar, egg whites, almond extract and salt.

Beat at medium speed until soft peaks form (1 to 2 minutes). Gradually beat in flour until smooth. Continue beating, adding butter, 1 tablespoon at a time, until batter is smooth and well mixed.

Cover; refrigerate 30 minutes.

Heat oven to 350°F.

Drop  a dollop onto a silpat lined baking sheet. .Put a template around the dollop of batter and spread batter, using spatula.  Remove template and sprinkle with sliced almonds.

Repeat  with more dollops of batter, spacing them 1 inch apart.

Bake in preheated oven 350 f for 6 to 8 minutes or until edges are lightly browned. Turn baking sheets around halfway through baking for even browning of cookies.

Remove cookies from oven. Immediately press cookies into the homemade trough to make the tuile shapes.  A rolling pin or 12-ounce beverage can used to form the curved shape too. Let cookies set until well formed and cooled slightly.

Cool completely..

 
Yields: about 50 cookies


Bon appétit!
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