Almond Tuiles I
Almond tuiles made using a template method, then bent into shape while still hot after baking.
Ingredients
Butter
3 oz (90 g)
Powdered sugar
4 oz (120 g)
Egg white
3 oz (90 g)
Cake flour
3.5 oz (105 g)
Almond slices (for decoration)
2.5 oz (75 g)
Instructions
1
Mixing
Creaming method. Soften butter to a creamy consistency. Add sugar and beat until fully mixed. Add egg whites. Sift in flour and mix evenly.
2
Shaping
Template method. Line a baking sheet with a silicone mat or parchment paper. Use a commercial template, or cut a round hole in thick plastic or thin cardboard (such as a cake box cardboard) to make a template. For small dessert-sized tuiles, the hole diameter is 2 1/2 inches (6 cm). Spread the batter over the template with a spatula, then remove the template. Sprinkle with a few almond slices.
3
Baking
Bake at 350°F (175°C) for about 5 to 10 minutes (depending on thickness) until light golden brown. Remove the baked cookies from the baking sheet, immediately bend them over a rolling pin or tuile rack to shape, and let cool.
