Lemon Almond Tuiles Recipes

ALMOND TUILES

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.

LEMON-ALMOND TUILES

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.

MEYER LEMON LACE TUILES

Steps:

• Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
• Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

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.

ALMOND OLIVE-OIL TUILES

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 TUILES

Steps:

• Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
• Remove from heat and stir in the vanilla.
• Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
• add warm cream mixture and stir with spatula until batter is smooth.
• Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
• The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
• Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
• You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
• They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
• Stir the chilled batter to remix.
• Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
• Leave 2 inches between each one.
• There is no need to spread out the batter- it will spread itself.
• You can make these larger if you want, but will have to adjust baking times accordingly.
• Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
• DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
• Remove sheetpan and allow to cool for about 30 seconds.
• Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
• Pick them up one by one and lay on the rolling pin.
• Press lightly on the tuile with your hand to get a nice curved shape.
• The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
• If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
• Repeat with the rest of the batter making sure that the sheetpans cool between batches.
• Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
• Snip the end making a tiny hole and pipe very thin lines across the tuiles.
• You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
• Serve as soon as the chocolate sets.

LACY LEMON TUILES

Steps:

• Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
• Refrigerate the batter for a few hours.
• When you are ready to bake the tuiles-.
• Preheat oven to 400*F.
• Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
• Repeat until sheet has 6 cookies on it.
• Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
• Remove from oven and let rest for just 1 minute.
• Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
• Repeat with second tray.
• Best to serve that day.

LEMON ALMOND CAKE WITH LEMON GLAZE

Steps:

• Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
• Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
• Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
• Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
• In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
• Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
• Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
• When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

LEMON AND ALMOND SLICES

Steps:

• Place cashews in a bowl of boiling water; soak for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
• Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes.
• Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
• Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.