Almond Olive Oil Tuiles Recipes

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ALMOND OLIVE-OIL TUILES



Almond Olive-Oil Tuiles image

Provided by Melissa Roberts

Categories     Cookies     Egg     Bake     Passover     Almond     Kosher     Kosher for Passover     Gourmet

Yield Makes about 18 cookies

Number Of Ingredients 9

1/4 cup sugar
1 large egg white
6 tablespoons potato starch
1/4 cup mild olive oil
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pure almond extract
1/3 cup sliced almonds
Equipment: a 17-by 11-inch nonstick bakeware liner such as a Silpat

Steps:

  • Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
  • Whisk together all ingredients except sliced almonds until smooth.
  • Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
  • Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
  • Make more cookies in same manner on cooled baking sheet.

ALMOND CITRUS OLIVE OIL CAKE



Almond Citrus Olive Oil Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting
2 tablespoons grated orange peel
3/4 teaspoon orange blossom water, optional
3 oranges, segmented
2 pink grapefruits, segmented

Steps:

  • To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
  • To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
  • Cut the cake into wedges and spoon the citrus compote alongside.

ALMOND TUILES



Almond Tuiles image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Number Of Ingredients 8

1 1/4 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving

Steps:

  • Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
  • Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

ALMOND TUILES



Almond Tuiles image

These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 6

5 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 teaspoons freshly squeezed orange juice
1/4 cup all-purpose flour
2/3 cup sliced blanched almonds (2 ounces)
Finely grated zest of 1/2 orange

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
  • In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
  • Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
  • Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
  • Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

LEMON-ALMOND TUILES



Lemon-Almond Tuiles image

Provided by Melissa Roberts

Categories     Dessert     Bake     Passover     Quick & Easy     Lemon     Almond     Spring     Kosher     Kosher for Passover     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about 18 cookies

Number Of Ingredients 9

1/4 cup sugar
1 large egg white
6 tablespoons potato starch
4 tablespoons unsalted butter, melted, or 1/4 cup olive oil
3/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pure almond extract
Equipment:
Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

Steps:

  • Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
  • Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
  • Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
  • Cool sheet and liner before baking more tuiles in same manner.

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