Karen's Almond Tuile Cookies - They're Gluten Free!
Crunchy, light and crispy - an Elegant French Cookie that is baked then draped in a stylish, curved shape. Buttery, nutty and delicious! Perfect for Passover, Easter or Mother's Day (or anytime!)
Servings: 18 tuile cookies
Equipment
- 2 cookie sheet pans
- 1 long rolling pin can use a wine bottle or two
Ingredients
- 2 large egg whites
- 1/3 cup + 2T. pure cane sugar I use non GMO
- 1/16 teaspoon sea salt
- 2 tablespoons fine almond flour ( I use Bob' Red Mill)
- 3 tablespoons potato starch
- 1/4 teaspoon natural almond extract Nielson-Massey Pure Almond Extract
- 4 tablespoons unsalted butter or Vegan butter - melted (Miyoko's Plant Milk Butter)
- 3/4 cup sliced almonds
Instructions
A note from Karen:
- These are quick and fun to make! I have added some extra notes to ensure success.
Tuile Batter: make by hand:
- Melt butter or plant based butter, I do so on low setting in the microwave, set aside.
- In a large bowl add egg whites, sugar (1/3 cup + 2 tablespoons) and sea salt. With a wire whisk, whisk well fro 20 seconds to blend well.
- Add the almond flour, potato starch, almond extract and melted butter. Stir in almonds with a rubber spatula.Refrigerate the batter in the bowl for 15 minutes, or until cold.
- Preheat oven to 350 degrees.Line cookie sheets with silpat liners or parchment paper (no need to grease.)
Make the Cookies:
- Using a tablespoon measurer, add 6 rounds of batter, spacing evenly on one pan. Using a spoon or two fingers - spread batter into 3" rounds; until QUITE THIN.
- Bake for 7 - 9 minutes until golden. TIP: look at cookies after 5 minutes, rotate pan if needed. Tuiles darken around the edges first, yet let them color all over, not too white in the center.Remove the pan, let sit a few seconds. Using a metal spatula, lift a cookie and immediately drape over a rolling pin, press to shape gently. Work quickly with the next 5 cookies on the pan.
Cook Remaining Batter:
- For 18 cookies, you will bake 3 sheet pans, 6 on each.HINT: After the first ones go in the oven, I scoop and shape the second, then the third. I do not bake 2 pans at once - they can harden quickly, so I space out the draping of them.
Best eaten the day they are made:
- These crispy cookies are best eaten the day they are made. High humidity will soften them.Alternately ~ bake and drape the Cookes for the day. Save the "batter" in a sealed container in the refrigerator for up to 3 days. Heat oven and let batter stand at room temperature as oven heats, then use.
Notes
These cookies cook in a moderate 350 degree oven so that they can achieve a uniform browning.
For Passover: Use Plant Based Butter (recommended) or Margarine. Miyoko's European Cultured Vegan Butter nice and certified Kosher. Or "OUP" symbol for Passover baking.
Vegan: Use Plant Based Butter. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Vegan: Use Plant Based Butter. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 70kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 15mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.2mg