Almond Tuile Cookies

DSC_0021

Tuile recipes have intrigued me for awhile, but I have never gotten around to making any. I had the perfect opportunity last week when we were on spring break. Calvin had requested almond crème brûlée when we gave him the choice of what to make for dessert. I wanted something crunchy to go with the custards – tuiles fit the bill. And with my mother-in-law, Mary, visiting I would have extra help to shape the hot cookies.

DSC_0027

The cookies aren’t hard to make, and they are truly impressive. They would be beautiful turned upside down and filled with ice cream – a nice dinner party dessert that would knock the socks off your guests for sure. They are crispy, fragrant with almond and a subtle hint of vanilla. I preferred the sesame seed tuiles, though the sliced almonds were a close second. The chocolate-topped ones were good, but I thought the chocolate overpowered the almond just a bit.

The original recipe called for a vanilla bean, which I didn’t have and didn’t want to go out and buy for an experimental recipe. I used vanilla extract, and threw in almond extract to go with the flavor of the crème brûlée.

DSC_0033

Be sure to watch the cookies like a hawk. I left the kitchen, trusting the baking time in the original recipe. Mary’s nose just saved that pan – we were able to snatch them out of the oven before they burned. I shaved over five minutes off the original baking time when I tweaked the recipe. Your oven may vary from mine, so be vigilant until you see how long each pan takes to bake.

It was easy to get all the cookies shaped before they cooled, with two of us working. Calvin said he was going to help, but the lure of the computer pulled harder than baking on this particular afternoon.

DSC_0024

If you are by yourself, you might have trouble getting them shaped fast enough. You can either do fewer per pan, or leave some of them flat. Flat ones would be pretty tucked into the top of a scoop of ice cream. Next time I think I might make them smaller, especially if I leave them flat. I expected them to be about the size of a Pringle potato chip, but they were twice that size. The cookies are on a standard sized dinner plate, to give you an idea of how big they are.

No matter what size or shape you make, your tuiles will be crunchy, crispy goodness packaged in a cookie. Add a little ice cream, custard, crème brûlée and you will be in dessert heaven.

Download or print just the recipe here.

Almond Tuiles
Adapted by The Cook’s Life from Everyday Magazine
Makes 24 large cookies

⅔ cup granulated sugar
7 tablespoons flour
¼ teaspoon salt
¼ cup butter, melted
3 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup sliced almonds, chopped chocolate or sesame seeds (or a combination of all three)

Preheat oven to 300 degrees. Line two large baking sheets with parchment paper or silicone baking liners. You can grease the baking sheets instead of using parchment, but it might be hard to get the cookies off without wrinkling them.

Mix sugar flour and salt in a medium bowl. Add butter, eggs whites and extracts and mix until smooth.

Use about a teaspoon of batter for each cookie. Do no more than 6 cookies on a sheet, leaving plenty of room between them. Use a wet finger to spread cookies into large circles, about 4 inches in diameter. Use a ruler – 4 inches might be bigger than you think. Sprinkle each cookie with your topping of choice.

Bake only one pan at a time. Bake until cookies turn golden around the edges, about 9 minutes, depending on your oven.

While cookies are baking, set up your area so you will be ready. Have a rolling pin, or two, if you have them, on a folded towel to keep it from rolling. You could also use a glass bottle or smooth glass if you don’t have a rolling pin. Set these up next to a rack or trivet for the hot pan. You will also need a thin metal spatula (I used an offset icing spatula and it worked beautifully).

When the first pan is baked, move it immediately to your work area. Quickly, but gently remove each cookie from the pan and place it on the rolling pin. Press it gently around the curve of the rolling pin and then move on to the next cookie. By the time you get two cookies done, the first should be cool enough to remove from the rolling pin, if you need the space. As the cookies start to cool they won’t be pliable enough to curve.

Note: If you don’t want to mess with the curved cookies, use you can also just leave them flat. I would recommend smaller cookies if you are doing this, with maybe a ½ teaspoon of batter for each.

Cool cookies to room temperature before eating. Store in an airtight container for several days, or freeze for longer storage.

Advertisements

4 thoughts on “Almond Tuile Cookies

  1. Beautimous!, as one of my co-workers at the bakery used to say!

    I had a good friend, several years back, in Bedford…she owned a small cafe, and only served dinners on Friday evenings, but they were ‘special’…kind of ‘high falutin’, for a little town. I used to help her with the desserts. She’d been trained as both a chef, and a pastry chef. We used to do the tuiles the regular way, but, sometimes we’d use templates, for special shapes, as a decorative piece…something like these…:

    http://www.thelonebaker.com/journal/2010/8/25/make-your-own-tuile-cookie-templates.html

    You can purchase the templates, or make your own. It’s really fun!

    Laura

    • Thank you! They are probably at the top of my “fussiness” scale. And they fit the criteria of tasting fabulous. No cooking only for looks around here. The cookies in the link are gorgeous, but I don’t think I would ever make them! Circles are enough for me. 🙂

  2. I’m not sure how to respond to your blog. It says respond above this line and when I click on it nothing happens. I just wanted you to know how much I enjoy reading your blogs. Emily and I were talking yesterday about them. She feels the same way. We both read every word. Due to Laura’s love of your chcolate oat bars, I decided to make them to have when Janey and Laf were coming for the weekend. I made them early in the week and by the time they came on Saturday, they were all gone. I did tell them how delicious they were. Have fun tomorrow at your mom and dads. I’m going to the Hubbards with Em and Austin. I’m making deviled eggs and dessert. I will be here until next Friday. I have been getting in touch with the inner Linda and loving it. I’ve also been watching Downton Abbey season 1 and 2 and reading The Life of Pi. I watched the movie with Laura and Josh Sunday night before they left. It was wonderful.Anyway thanks again for your wonderful blog. Love it.Hi to Rich and Calvin.Love….

    • Thanks, Linda! And Emily and Laura. 😉 Those chocolate oat bars are killer. I have to freeze them if I want any to survive to take anywhere! I’m sure Janey and Laf were soooo appreciative of the description of the bars. Sounds like you had some nice “zen” time while you were house sitting. I so owe you an email…I will get on that soon…
      Love,
      Sarah

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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