Almond Tuile Cookie (Dumpling party)

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Almond Tuile Cookie (Dumpling party)

Post  Lina on Tue Jun 17, 2008 8:06 pm

Ingredients:
2 egg whites
60 g of Brown sugar
60 g of flour
30 g de melted butter
about 10 g of sliced almonds for the dough
about 100 g sliced almonds for the decoration
1/4 tsp. EACH grated orange peel and almond extract (optional)


Directions:
Beat in the egg whites with brown sugar.
Stir in flour until just blended.
Add the melted butter.
Add almonds. Then orange peel and almond extract.
Cover the dough, and refrigerate it for 1h.

Preheat the oven at 400°F

On a non-stick baking pan, drop dough by rounded tablespoons onto pan (no more than 3-4 per pan). Spread dough into circles 4-inches in diameter with the back of a spoon. Put some almonds on the circles.
Bake at 400*F. 3-4 minutes, until edges are golden brown, but centers are light in color. Remove from oven. Remove cookies promptly from baking sheet and drape over custard cups (bottles or rolling pin, pressing sides in to form cup shapes. Allow to cool and harden before removing.

Use 2 pans, so you can spread the dough while the other one is in the oven.

Now video demonstration… sorry it is in French.

http://www.goosto.fr/recette-de-cuisine/tuiles-amandes-10009136.htm

Bon Appétit !
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Re: Almond Tuile Cookie (Dumpling party)

Post  Lina on Tue Jun 17, 2008 8:15 pm

In French pastry, we use a lot of egg yolks. Don’t throw away the egg whites ! Freeze them in a sandwich bag 2 by 2, and make almond tuile cookies !
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Re: Almond Tuile Cookie (Dumpling party)

Post  Kozue on Wed Jun 18, 2008 12:09 am

That was very nice!
I'll try to make it at my house.

Thanks.

Kozue

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Re: Almond Tuile Cookie (Dumpling party)

Post  martine kratz on Wed Jun 18, 2008 5:08 pm

I don't really understand...why would we save and freeze the whites if we are using them for baking thes es delicious tuiles aux amandes....but everybody knows that I'm not a chef....Tell me please and don't let me be in anguish..... : Question
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Re: Almond Tuile Cookie (Dumpling party)

Post  Lina on Wed Jun 18, 2008 8:36 pm

Martine, it depends on how many egg yolks you used.

I make the crème anglaise, la crème pâtissière, the carbonara sauce (OK this one is not pastry), and I use the yolks for the gold finished of the croissants and the galette des rois... I used to throw the whites away, then I realized that it was a lot of food. affraid

Then I started to freeze them, my freezer was full of egg whites. I don't have any problem after I discovered the recipe of the tuile. Wink
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Re: Almond Tuile Cookie (Dumpling party)

Post  kateM on Fri Jun 20, 2008 9:18 am

those were delicious cookies! thanks for the recipe
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