Almond Lace Tuiles
These delicate beauties are a wonderful complement to a sorbet or ice cream.
They are called lace tuiles (a tuile (pronounced twill) is a thin crisp wafer) because of the little holes that form when they
bake. When they're warm they can be shaped to act as a cup for cream and
berries or into a tube like a cannoli. When cool they transform into a
crispy, buttery delight.
To form tuiles into shapes:
Formed tuiles
- Wait 2 minutes after removing the tuiles from the oven so they will be warm enough to bend without breaking. Work quickly so the tuiles don't cool too much.
- For tubes, pick up one end and curl it over towards the other.
- Continue forming in the palm of your hand.
- For cups, center a flat warm tuile over a measuring cup or the back of a shot glass.
- Press the center of the tuile into the measuring cup, or fold the sides of the tuile along the sides of the glass.
Formed tuiles
Ingredients
Units:
- Almond - 2½ oz
- Brown Sugar - 3⅞ oz
- Unsalted Butter - 4 oz
- Bread Flour - 1⅝ oz
- Corn Syrup - 2⅞ oz
Servings
30 cookiesDirections
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