Lemon & Almond Tuiles

Preparation info

  • Difficulty

    Medium

  • Makes about

    40

    cookies

Appears in

You can finish these cookies in three different ways: Leave them plain and they are delicate and delicious; curve them on a rolling pin or other round form, like a classic French tuile; or sandwich strained reduced apricot or raspberry preserves between them. The word tuile, by the way, means “tile” in French, and refers to a curved clay roofing tile, commonly used in southern Europe.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, softened
  • ½ cup sugar
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • ¾ cup (about 3 ounces/75 grams) slivered almonds, finely ground in the food processor
  • cup all-purpose flour (spoon flour into a dry-measure cup and level off)
  • 3 cookie sheets or jelly-roll pans lined with buttered parchment or foil, see Note

Method

  1. Set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  2. Combine the butter, sugar, lemon zest, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until smooth and well mixed. Add the egg whites, one at a time, beating after each until smooth.
  3. Decrease the speed to low and beat in the ground almonds and flour, only until smoothly combined.
  4. Drop small teaspoons of the dough 2 to 3 inches (5 to 7 cm) apart on the prepared pans to allow for spreading.
  5. Bake the cookies until they are spread and golden, 12 to 15 minutes. About halfway through the baking, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, stack the pan on the lower rack on top of a second one for insulation.
  6. Slide the papers off the pans to cool the cookies. If you only have one more pan of cookies to bake, adjust one of the racks to the middle level before baking them.
  7. If you wish to curve the cookies, bake only one pan at a time in the middle level of the oven. Have several rolling pins or other narrow cylindrical forms ready on a pan. When the cookies are baked, remove them from the paper one at a time with a spatula and place them on the rolling pin. Gently press them until they assume the curve of the cylinder. Leave them in place until they cool and they will become crisp and keep their shape.

Storage

Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.

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