Tuiles aux Amandes
(Almond Tile Cookies)
8 Tbs. (1 stick) unsalted butter, softened
1 C. granulated sugar
4 large egg whites
¼ teaspoon almond extract
½ cup all-purpose flour, sifted
2/3 C finely ground blanched almonds (or pecans)
Preheat oven to 425 degrees. Butter two baking sheets. In a bowl, using an electric mixer, cream the butter. Gradually add the sugar and beat until light and fluffy. Add the egg whites and almond extract and beat until just combined. Sift the flour over the mixture and fold it in, then fold in the almonds.
Working in batches, drop the batter by rounded teaspoons onto the baking sheets, spacing them about 4 inches apart. With the back of a spoon, spread the batter into 3-inch rounds. Bake the cookies for 4 to 5 min., or until golden brown around the edges.
Working quickly, loosen the cookies one at a time from the sheets with a spatula and drape them over a rolling pin.
Let cool until they hold their shape, then transfer to racks to cool completely. If the cookies become too hard to curl as you work, return to the oven for a few seconds to soften. Makes about 35 to 50 cookies.
May need to add more flour-test a cookie first
Use a Pastry tube fitted with #12 tip and make dollops the size of marbles about 2-3 inches apart. Put a tea towel over a ½" dowel rod and lay hot cookies over to cool.