FRENCH TUILES RECIPE RECIPES
FRENCH ALMOND WAFERS (TUILES) RECIPE | LAND O’LAKES
These almond-flavored wafer cookies are often served in elegant restaurants in Europe. The traditional name of this cookie is the French word for tiles because they are shaped like the curved terracotta roof tiles so prevalent along the Mediterranean.
Provided by Land O'Lakes
Categories Cookie Almond Nut Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Beat egg whites in bowl at medium speed until soft peaks form. Gradually beat in sugar, almond extract and salt until smooth. Gradually beat in flour until smooth. Continue beating, adding 1 tablespoon butter at a time, until batter is smooth and well mixed. Cover; refrigerate 20 minutes.
- Heat oven to 350°F.
- Drop batter by teaspoonfuls at least 3 inches apart onto greased cookie sheets. Spread batter, using spatula and working in a circular motion, into 1 1/2-inch circles; sprinkle immediately with almonds. Bake 6-8 minutes or until edges are lightly browned.
- Remove cookies from oven. Immediately press cookies over rolling pin or 12-ounce beverage can to form curved shape. Let cookies set until well formed and cooled slightly. Cool completely.
Nutrition Facts : Calories 35 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 3 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
VANILLA OR CHOCOLATE TUILES RECIPE | ALLRECIPES
'Tuile' is the French term for 'tile'. These cookies are very pliable when still hot and are traditionally draped over a rolling pin. When cool, they would resemble the tiles on old French villas.
Provided by Kevin Ryan
Categories World Cuisine European French
Total Time 2 hours 0 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
- Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
- Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.
Nutrition Facts : Calories 155.8 calories, CarbohydrateContent 19.4 g, CholesterolContent 20.3 mg, FatContent 7.8 g, FiberContent 0.2 g, ProteinContent 2.3 g, SaturatedFatContent 4.9 g, SodiumContent 19.9 mg, SugarContent 9.9 g
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- Remove the baking tray from the oven and immediately and carefully start lifting the warm cookies and placing them on the rolling pin to curl and cool. If the cookies cool before you can get them to the rolling pin, you can return the tray to the oven for 10-15 seconds to soften up the cookies again. Repeat until you have the number of tuiles you wish (making a few extra is wise, since they are delicate and can break easily). The remaining batter will keep, refrigerated, for up to 2 weeks, or can be frozen for up to 3 months.
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