Crisp wafer-thin almond cookies are chic to serve on plated desserts.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2005
Ingredients
Method
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.)
Nutritional facts <b>Per tuile:</b> about
- Sodium 13 mg
- Protein 1 g
- Calories 40.0
- Total fat 3 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
