Almond Tuiles
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per tuile: about | - |
| cal | 4040 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 3 g3g carb |
| fibre | 00 fibre |
| chol | 3 mg3mg chol |
| sodium | 13 mg13mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
| folate | 11 folate |
Crisp wafer-thin almond cookies are chic to serve on plated desserts.
Ingredients
- 1 egg white 1 egg white
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 2 tbsp butter , melted2 tbsp butter, melted
- 1 tsp water 1 tsp water
- 1/2 tsp vanilla 1/2 tsp vanilla
- 3/4 cup sliced almonds 3/4 cup 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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