Tuiles
aux Amandes (Almond
Tile Cookies)
By Chef Gerard
Bechler, Patisserie Bechler, Pacific Grove,
CA
Chef
Participant: Cooking
for Solutions Conference 2006
Serves 4
Ingredients:
2
cup blanched Almonds (sliced}
1-1/3 cups Sugar
6 large Egg (whites)
1 tspn. Vanilla Extract
6 tbls. All-Purpose Flour
4 tbls. unsalted Butter (melted and cooled)
Procedure:
1. In a large mixing bowl,
stir together almonds and sugar with a wooden
spoon. Add egg whites and vanilla, stirring
to blend. Sift flour onto a sheet of wax paper
or parchment paper and add in a thin stream.
Stir in melted butter until blended. Cover and
refrigerate for at least 1 hour, or overnight.
2. Preheat oven to 375† F (190†
C). Butter 2 baking sheets. Drop mixture onto
the sheet, using about 2-1/2 tablespoons for
each cookie and spacing them about 5 inches
apart. With a metal spatula or a fork dipped
in cold water, gently pat each mound of dough
as thin as possible. Bake until lightly golden
at the edges and pale in the centers, about
8 minutes. Cool on top of the stove or on a
wire rack for about 3 minutes to allow cookies
to set. With a thin spatula, very carefully
remove from baking sheet, loosening edges first,
and gently drape them over a wine bottle or
a straight-sided glass so they curl gently.
If cookies become too cool too quickly, return
sheet to the turned-off oven for 30 seconds,
or just until warm enough to be flexible.
3. Cool cookies completely.
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