Tuiles aux Amandes No. 2

Tiles, Leaves, or Other Shapes

Preparation info

  • Makes about

    4 dozen

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • Clarified butter
  • 1 cup ground almonds
  • ½ cup plus 2

Method

  1. Brush cooky sheets lengthwise with clarified butter. Chill pans and brush again in the opposite direction, or across the pan.
  2. Put ground almonds, sugar, flour, and salt in mixing bowl. Add unbeaten egg whites and Cognac. Mix well, using a wooden spatula or spoon.
  3. To make cookies, use a bought metal leaf stencil, or make stencils from a shirt cardboa