Wednesday, 01 July 2009
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Almond Tuiles
Last month Sheldon broke in his new kitchen with a batch of almond tuiles, a crisp, wafer-like cookie made with almond flour. They looked beautiful and since I had some extra almond flour left over from the macarons, this seemed like a good opportunity to use it.
The tuiles (pronounced "tweel" - I had to double-check this as my French has all but been replaced by Thai) are basically a mixture of almond flour, all-purpose flour, sugar and salt, moistened with egg whites and melted butter. They are spread very thin on parchment paper and then baked.
The name "tuiles" comes from the French word for "tile", so these cookies are means to be shaped similarly to the Terra Cotta tiles you might find on the roof of a home in the French countryside.
To do this, you have to slide them off the baking sheet while piping hot and, working quickly, drape them over a curved object like a rolling pin. Even with only six on a tray, by the time you are pulling the third one off it is already beginning to cool and stiffen.
Frankly, I'm inclined to follow Sheldon's lead and not curl them as they taste just as lovely flat and they store better.
One challenge I encountered with the recipe was that it calls for 1/2 cup of almonds, ground. This is not, I imagine, the same as 1/2 cup of ground almonds. Since my almond flour is already ground, measuring 1/2 cup of it may have been too much. But I didn't want to tamper with the recipe until I had tried it once.
The cookies turned out a little chewier and "cakier" than I think they are supposed to be, which leads me to suspect that "1/2 cup of almonds, ground" must measure out to less than 1/2 cup of ground almonds.
I still have plenty of almond flour, though, and these were pretty easy to make. I do need to get a metal spatula, though, as the plastic one seems to be an attractive surface for macarons and tuiles to stick to as I try to remove them from the tray.
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About the Author
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- From: christao408@xanga
- Name: Chris
- Location: Krung Thep, Thailand
- About Me: The adventures of an American expatriate in Thailand who left San Francisco in October 2005 to follow his husband to the Big Mango. I'm a collector of experiences, an observer of the world and a maker of friends. Want to know more about me? Read this entry: http://christao408.xanga.com/721950435/getting-to-know-me/
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Comments (12)
Looks good!
You really make some interesting stuff! =)
Those look tasty.
Oh I LOVE these!! I just never called them by anything other than "those almond cookies."
Mmmmhh..i love almonds!
They look absolutely delicious and you made it sound easy enough to bake. Thanks for the tips!
@lizzie_wizzie@xanga - Thank you; I like to explore in the kitchen.
@nitestar2@xanga - They are surprisingly easy; you just have to really be ready when they come out of the oven if you want to put them on the rolling pin, since they cool down so fast.
@LaDieCaLi18@xanga - @methodElevated@xanga - @fried_ryce@xanga - Thanks for the comments!
@InTheThin@xanga - How did Shakespeare put it, "An almond tuiles by any other name would taste just as sweet"?
My aunt makes really good almond tuiles, too. :) I lovee them. I think I'll try it one day. Looks prettyyy simple, lol.
I tried to make those once for my French class...
I'm not sure what went wrong though...
@a_single_raindrop@xanga - Yeah, they are pretty easy. And even if you mess up the way they look, they still taste great!
I love anything almond. Thanks for the recipe. Ima try em out.
Looks good! I'd like to try.