Espresso Tuile Recipes

ESPRESSO FLORENTINES

Steps:

• In a medium saucepan, cook the butter, sugar and corn syrup together over medium heat, stirring occasionally with a large wooden spoon. Once the butter is melted, remove from the heat and add the almonds, flour, cream, espresso powder, vanilla and salt. Mix well, and allow to cool at room temperature for 20 minutes.
• Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats. (Because Florentines spread so much, you will only be able to bake a few cookies at a time, so the pans will be used multiple times.)
• Using a small cookie scoop or 2 tablespoons, spoon 6 mounds of dough on each sheet, spaced evenly. Bake until golden amber, 10 to 12 minutes.
• Allow the Florentines to cool on the cookie sheets for 3 minutes, then remove them using a thin spatula. To make bowls, place them on top of inverted glasses, and press down gently to mold. For taco shells, drape over a rolling pin. For cigars, gently wrap around the handle of a wooden spoon. For sandwiches, lay them flat on a cutting board or countertop. Cookies will hold their shapes after they've cooled completely. Continue baking cookies in batches. (It is not necessary to cool the baking sheets completely in between.)
• Cookies can be stored in an airtight container for 2 weeks, or stored in the freezer for 3 months.

TUILES

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.