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Almond Tuiles

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Almond Tuiles
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Almond Tuiles

Added by: on Dec 17th, 2010
Tuile is French for "tile", specifically a curved tile you might see on a roof in Italy or Los Angeles. There are many ways to make the pastry versions, but most contain egg white andjust enough flour to get them to hold together when the batter is spread thinly on the surface of a .. more >
Rating:
5
Prep Time:
5 min
Cook Time:
15 min
Ready In:
20 min

Servings

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Original Recipe Yield: 20 servings (18-20 tuiles)
 

Ingredients:

  • 3/4 cup flour
  • 1 cup confectioners' sugar
  • 1 tablespoon grated orange zest
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter (melted)
  • 1 cup sliced almonds
Nutrition Facts
Almond Tuiles

Servings Per Recipe: 20

Amount Per Serving

Calories: 99

  • Total Fat: 5.9 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 9.2 mg
  • Sodium: 30.9 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 6.1 g
  • Protein: 1.5 g
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Directions:

Almond Tuiles

1

Combine the flour, sugar orange zest, and egg whites.

Almond Tuiles

2

Stir until smooth. Whisk in tho vanilla and butter until smooth.

Almond Tuiles

3

Stir in the sliced almonds. Be gentle or they'll break apart.

Almond Tuiles

4

Place the batter 1 tablespoon at a time, on the prepared sheet pans.

Almond Tuiles

5

Spread the batter with a circular motion with the back of a spoon into a thin 4-inch circle.

Almond Tuiles

6

Bake until deep brown on the edges.

Almond Tuiles

7

Immediately press the tuiles over a rolling pin or place them in a tuile mold.

Cooks' note:
Preheat the oven to 350°F. Line as many as 3 sheet pans with silicone baking liners or brush nonstick pans with room-temperature butter.
In a bowl, combine the flour, sugar, and orange zest. Add the egg whites and stir with a whisk until smooth. Add the vanilla and butter and stir again until smooth. Gently stir in the almonds.
Measure out a mounded tablespoon of batter onto a prepared baking sheet. With the back of a spoon or a small offset spatula, spread the batter - if you're using a spoon, use a circular motion - until it forms a thin 4-inch-diameter circle. Repeat until you have at least 6 circles - 2 rows of 3 each - on each of the sheet pans.
Stagger the baking so that no more than 1 sheet pan comes out of the oven at a time. Bake for 13 to 15 minutes, until the edges of the tuiles are deep brown and the insides are pale brown.
Working very quickly, lift the still-flexible tuiles off the sheet pan with a metal spatula and immediately place each one over a rolling pin, top side up, or place them in a tuile mold. If they don't droop on their own, press them gently against the pin. Store tightly sealed for up to 1 week.

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Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
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