杏仁瓦片

Almond Tuile

extra fine granulated sugar, 3/4 cup
egg white, 2
vanilla extract 1 teaspoon
salt, 1/4 teaspoon
all purpose flour, 5 tablespoon
unsalted butter, 4 tablespoon
sliced and pre-toasted amonds, 1+1/4 cup
organge zest, 1 teaspoon


1. In a bowl, using a whisk combine sugar, egg whites and vanilla. Add the salt and flour and mix well.
2. Add the melted butter, orange zest and cooled almonds. Set aside.
3. Brush melted butter thoroughly on parchment paper. Let butter solidify.
4. Drop teaspoon amounts on the buttered paper and flatten into a disk using a fork occasionally dipped in butter. Alternatively stencil the batter into 3.5 inch (9 cm) diameter circles on the buttered parchment paper.
5. Bake at 400°F (204°C) until golden brown, about 6-8minutes. (Do not under bake)
6. Upon removal from oven, use a metal spatula to lift the cookies of the tray, and place on a rolling pin to obtain the tuile shape or place upside down in a tuile sheet.

7. After cooling place in a air tight fitted container.