Lemon Almond Tuiles Recipes

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.

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.

ALMOND TUILES

Steps:

• Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
• In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
• Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

ALMOND TUILES

Steps:

• Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or use a nonstick baking sheet.
• Put the water, honey, and butter in a small saucepan and cook over low heat until the butter is melted.
• Whisk the confectioners' sugar and flour together. Pour in the wet ingredients and stir until smooth. Stir in the nuts.
• Use a small ice cream scoop (1-tablespoon capacity) to scoop up 1 tablespoon of the batter. Level off the top and drop onto the Silpat, leaving about 2 inches between each tuile (you should fit 6 on the baking sheet). Bake in batches until golden, about 14 minutes, rotating the pan halfway through baking. Let cool completely on the Silpat.