French Almond Wafers Tuiles Recipes

ALMOND TUILES

Steps:

• Place the egg white in a very clean bowl and whisk until stiff but not dry. Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds. Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across. Don't worry about a small hole here and there - it doesn't matter at all. Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4-5 minutes or until they have turned a nice golden colour with a fine brown fringe. While that's happening prepare the second tray so that you can exchange them. The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up. As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.

CHOCOLATE ALMOND WAFERS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

ALMOND TUILES

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.