Almond Tuiles
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Whisk the almond flour, salt and baking soda in a bowl
2
Beat the butter and sugar in a separate bowl with a mixer until light and fluffy
3
Beat in the egg and vanilla until smooth, then mix in the dry ingredients
4
Refrigerate the dough until firm, about 30 minutes
5
Preheat the oven to 350 degrees F
6
Line 2 baking sheets with silicone mats or parchment paper
7
Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets
8
Bake until golden and crisp, about 8 minutes
9
Let the cookies cool about 2 minutes on the baking sheets
10
One at a time, gently lift each cookie with an offset spatula
11
Immediately wrap it around the handle of a wooden spoon to curl
12
Once it sets, slide the cookie off the handle and let cool on a rack
13
Repeat with the remaining dough, allowing the baking sheets to cool between batches
14
(Don't make too many cookies at once; they need to be shaped while still warm
15
) Serve with sorbet
16
Photograph by Con Poulos