Buttery Almond Tile Cookies
🛒Ingredients (Grocery List)
6 large Egg Whites
Pinch of Fine Sea Salt
2 1/4 cups sliced Almonds
1/2 cup plus 2 tablespoons Vanilla Sugar
7 tbsp clarified Butter
Neutral Oil for the baking sheet
🍴Serves: 40 Cookies
⏰Prep Time: 15 min
⏱️Cook Time: 12 min
🥣Instructions
1. Whisk the Egg Whites with the pinch of Salt in a small bowl, just to break them up. Mix together the Almonds and Sugar in a medium bowl, then stir in the Egg Whites, using a wooden spoon. Stir in the Clarified Butter (see Tips) and mix until the batter is homogeneous. Refrigerate, covered, for 1 hour.
2. Preheat the oven to 350 degrees. Oil a baking sheet, you may want to use a nonstick baking sheet, which you still need to lightly Oil. Prepare a clean broomstick, series of wine bottles, or rolling pins for shaping the Tuiles.
3. Place about 1 tablespoon of batter on the baking sheet and flatten it into a 4-inch round, using the back of the tines of a fork. If the batter sticks, simply dip the fork into a glass of water between each use. Repeat with the remaining batter, leaving a 1/2-inch space between the rounds. Bake in the center of the oven until the Tuiles are deep golden on the edges and pale gold in the center, about 12 minutes.
4. Remove the Tuiles from the oven and quickly remove them from the baking sheet, using a spatula or offset spatula, and transfer them to the broomstick or other mold, pressing them very gently to give them a rounded shape. Once the Tuiles have taken the shape, gently transfer them to a plate or platter. Once they are cooled, serve immediately. Tuiles stay fresh and crisp for about 4 hours.
💡Tips
To clarify Butter the simple way, melt the Butter in a small saucepan over medium-high heat, remove from the heat when it is melted, and skim off the impurities. Let the Butter cool but not harden, then use just the golden Butter that is above the settled milk solids, which you can either discard or add to bread dough.
