Almond Tuiles

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 1/2 cup heavy cream
• 2 ounces unsalted butter, cut into 8 pieces
• 1/8 teaspoon vanilla
• 3/4 cup blanched coarse ground almonds
• 2/3 cup sugar
• 2 tablespoons flour
• 1 grated orange, zest of
• 2 ounces bittersweet chocolate, melted, for decoration

Recipe

• 1 put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
• 2 remove from heat and stir in the vanilla.
• 3 put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
• 4 add warm cream mixture and stir with spatula until batter is smooth.
• 5 cover the batter with plastic wrap and refrigerate until thoroughly chilled and thickened- preferably overnight.
• 6 the batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
• 7 baking the tuiles: preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
• 8 you will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
• 9 they can also be formed over the bottom of a cup to make a container for mousse or berries etc.
• 10 stir the chilled batter to remix.
• 11 drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
• 12 leave 2 inches between each one.
• 13 there is no need to spread out the batter- it will spread itself.
• 14 you can make these larger if you want, but will have to adjust baking times accordingly.
• 15 bake the tuiles for 5-8 minutes until they spread and turn honey brown.
• 16 do not leave the kitchen- the tuiles will go from almost done to overdone in a very short time.
• 17 remove sheetpan and allow to cool for about 30 seconds.
• 18 forming the tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
• 19 pick them up one by one and lay on the rolling pin.
• 20 press lightly on the tuile with your hand to get a nice curved shape.
• 21 the cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
• 22 if the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
• 23 repeat with the rest of the batter making sure that the sheetpans cool between batches.
• 24 decorating the tuiles: scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
• 25 snip the end making a tiny hole and pipe very thin lines across the tuiles.
• 26 you can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
• 27 serve as soon as the chocolate sets.