Julee Rosso, Sheila Lukins

Orange Tuiles

Preparation info

  • 12

    cookies
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Tuiles make a dramatic appearance as part of dessert. Grand Marnier, orange flower water, and orange zest make these very special—lovely with a rich espresso. Just be prepared to work fast when they come out of the oven, as they must be shaped when they’re very hot.

Ingredients

  • ⅓ cup unbleached all-purpose flour
  • ⅔ cup confectioners’ sugar
  • Pinch of salt

Method

  1. Preheat the oven to 400°F. Lightly butter a heavy baking sheet.
  2. Sift the flour, confectioners’ sugar, and salt together in a large bowl. Make a well in the center, and add the Grand Marnier, orange flower water, egg whites, orange zest, and almonds. Mi