Fall Leaf Tuile Cookies Recipes
FALL LEAF TUILE COOKIES
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
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
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
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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