French Almond Wafers Tuiles Food

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.

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.