Almond Tuiles
Crisp wafer-thin almond cookies are chic to serve on plated desserts.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per tuile: about | - |
| cal | 40 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 3 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| folate | 1% |
-
1 egg white
1/4 cup (50 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) water
1/2 tsp (2 mL) vanilla
3/4 cup (75 mL) sliced almonds
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, whisk together egg white, sugar, flour, butter, water and vanilla just until blended. Spoon by teaspoonfuls (5 mL), 2 inches (5 cm) apart, onto prepared baking sheets; using offset spatula, spread each to 3-inch (8 cm) circle. Sprinkle each with a few almonds.
Bake in centre of 350°F (180°C) oven, one sheet at a time, until edges are just beginning to brown, about 8 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days.)
Source
Canadian Living Magazine: April 2005
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