Fall Leaf Tuile Cookies Recipes

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FALL LEAF TUILE COOKIES



Fall Leaf Tuile Cookies image

Tuiles are thin, crisp almond cookies that are traditionally molded over a rolling pin, or another arched form, while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. Create a fall variation on these classic French cookies by shaping them with a leaf-shaped stencil. The basic tuile dough can be enhanced by flavorings such as chocolate, vanilla, lemon, or orange. These delicate cookies are delicious served alone or alongside a bowl of ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 100 cookies

Number Of Ingredients 2

Chocolate Tuile Batter
White Tuile Batter

Steps:

  • Make chocolate and white tuile batters according to recipes. Preheat oven to 400 degrees. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
  • Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes.
  • Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter.
  • Repeat step 2 with white batter, using reserved chocolate batter for piping.

TUILE LEAVES



Tuile Leaves image

Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes sixteen 4 1/4-inch cookies

Number Of Ingredients 7

1 large egg white
1/4 cup superfine sugar
1/4 cup all-purpose flour, sifted
Pinch of salt
4 teaspoons unsalted butter, melted
2 teaspoons heavy cream
1/4 teaspoon pure almond extract

Steps:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
  • Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
  • Repeat process until all batter is used.

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