ALMOND TUILES
Before starting this Almond Tuiles recipe, make sure you have organised all the necessary ingredients. Place the egg whites in a mixing bowl. Add the castor sugar, a pinch of salt... ... and flour. Combine well with a whisk....
Provided by Chef Philippe
Categories Biscuits
Time 45m
Yield 25 biscuits
Number Of Ingredients 6
Steps:
- Before starting this Almond Tuiles recipe, make sure you have organised all the necessary ingredients.
- Place the egg whites in a mixing bowl.
- Add the castor sugar, a pinch of salt...
- ... and flour.
- Combine well with a whisk.
- Add the melted butter. Combine again.
- Add the flaked almonds.
- Combine with an Exoglass spatula.
- Slightly grease a baking sheet. Prefer the use of an oil spray, which makes the greasing process quicker and the release from moulds easier.
- Scoop the mixture with a teaspoon and place on the baking sheet.
- Dip a fork in cold milk...
- ... and use it to spread the mixture in a round shape. This will prevent the mixture from sticking to the fork.
- Bake at 180°C (gas 4)...
- ... until golden.
- Depending on the oven, one side might cook quicker than the other. In that case, the tuiles that are cooked first should be removed with a spatula.
- With the golden side facing down, line the tuiles in a tuile curving mould...
- ... or shape them using a rolling pin, a bottle or any item with a curved shape.
- Tuiles stay soft while hot. They solidify and become brittle as they cool down. Tuiles are easy to keep in an airtight container. Enjoy with tea or coffee!
ALMOND TUILES
When you look at these you'll probably think 'I can't be bothered', but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams.
Categories Dessert cakes Quick and Easy recipes Gluten free Recipes
Yield Makes about 16
Number Of Ingredients 6
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.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
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.
ALMOND TUILES
These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
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 TUILES
I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom
Provided by justcallmetoni
Categories Drop Cookies
Time 18m
Yield 36 tuiles
Number Of Ingredients 8
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.
LEMON-ALMOND TUILES
Provided by Melissa Roberts
Categories Dessert Bake Passover Quick & Easy Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 18 cookies
Number Of Ingredients 9
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
Categories Cookies Dairy Nut Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 18 tuiles
Number Of Ingredients 9
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.
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- Add the flour and fold it in together with the chopped almonds (the almonds should be chopped quite finely, 1-2 mm thick only, but they may be a little longer, it should not be flour).
- Add the egg whites and mix it through. It slightly depends on your almonds and flour how thick the mixture will be at this point. Since you want your cookies to be quite thin you want the batter to be liquid enough to be spread out thin with a spoon. In our case that meant we had to add 5 tbsp of water. Do add these one at a time if you're not sure about the consistency. Don't overmix, just mix gently.
- Take a baking tray and spread out a small spoonful of mixture onto the baking tray, spreading it out thinly (it will spread out slightly more when baking).
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- Preheat the oven to 350°. In a medium bowl, using a handheld electric mixer, cream the butter and granulated sugar until combined. Beat in the egg whites, one at a time. Add the ground almonds, flour and the ground spices and beat at low speed until a soft batter forms.
- Line 2 baking sheets with parchment paper. Spoon level teaspoons of the batter onto the prepared baking sheets, about 4 inches apart. Using an offset spatula, spread the batter into 3-inch rounds. Bake until golden, about 10 minutes. Cool for 1 minute, then transfer the tuiles to a rack with a spatula. Cool the baking sheets between batches by running the undersides under cold tap water and drying thoroughly before replacing the parchment. Repeat with the remaining batter.
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- In a large bowl, mix together the egg whites, sugar, salt, flour, half of the slivered almonds and melted butter.
- On a large baking tray covered with a parchment paper, scoop 1 teaspoon of dough and leave enough space between each cookie. Cover with the other half of slivered almonds.
- Bake them half way for 8-10 minutes. When the tuiles are slightly golden and still white in the center, remove them from the oven and lift them up with the help of a large knife and place them on a rolling pin to give them their curved shape. Transfer the tuiles onto a wire rack to cool completely.
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