Almond Tuile Cookies
Thin, crisp almond cookies baked until golden.
These are thin, crisp almond cookies baked until golden.
Like delicate lace cookies with almonds.
Spread the batter thinly so the cookies bake crisp, not chewy.
Ingredients
- 125 g (1 cup) raw almonds
- 125 g sugar
- 30 g (1½ tablespoons) flour
- for garnish Aleppo pistachios, for garnish
- 1 teaspoon vanilla
- 6 eggs
- for greasing butter
- for serving ice cream
- a little ashta (clotted cream)
Instructions
- Grind the raw almonds in a grinder or blender until fine.
- Separate the egg whites from the yolks in a bowl, then use only the whites.
- Weigh the egg whites in the bowl until they total about 200 g or 1 cup.
- Mix the egg whites with the sugar in the bowl until the sugar dissolves slightly.
- Mix the ground almonds with the flour and vanilla in another bowl.
- Add the dry ingredients to the bowl of egg whites, then mix until combined and the mixture has a soft consistency that is neither dry nor runny.
- Leave the mixture to rest in the bowl for about 15 to 20 minutes.
- Preheat the oven to 180°C with top and bottom heat about 25 to 30 minutes ahead.
- Grease a baking tray with butter or line it with parchment paper.
- Spoon the mixture onto the tray with a teaspoon or tablespoon, keeping the shape as round as possible.
- Scatter crushed Aleppo pistachios over the surface of each piece before baking.
- Bake the tray on the middle rack at 150°C for about 8 to 12 minutes, until the pieces are done.
- Quickly remove the pieces from the hot tray as soon as they come out of the oven, then place them on parchment paper.
- Immediately wrap the hot pieces around a thin rod or thin rolling pin to form cylinders.
- Leave the pieces to dry and set for 5 to 10 minutes.
- Serve the pieces with ice cream, ashta (clotted cream), and Aleppo pistachios.