Wednesday, June 24, 2009

Chocolate Almond Tuiles

I've realised I haven't baked for a while so I thought about a nice summer recipe to add to my ice cream. Vanilla is the pefect partner to these delicious biscuits. I've found it in

Enjoy, Jess

Toasted Almonds:

1 cup sliced blanched almonds

Chocolate Almond Tuiles:

1 large egg1 large egg white
1/8 teaspoon salt
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons melted butter, cooled

Make toasted almonds:
Preheat oven to 350°F. Spread nuts in single layer in rimmed baking pan and toast for 8 to 12 minutes, until nuts are fragrant or deep golden, shaking pan two or three times during baking. Cool completely before using.
Make template. Using rim of 3 1/2-inch cookie cutter as guide, draw six circles, spaced well apart, on sheet of parchment paper.
Make tuiles:
Combine egg, egg white, salt and sugar in medium mixing bowl and whisk until blended. Sift flour and cocoa powder over egg mixture and mix until ingredients are blended. Stir in melted butter. Cover bowl with plastic wrap and refrigerate batter for at least 2 hours.
Preheat oven to 325°F. Have ready baguette pan or French-style rolling pin for shaping tuiles.
Put template on work surface and place silicone baking mat over template. Using small offset metal spatula, spread thin even layer of batter within each circle. You will need about 2 teaspoons of batter for each cookie. Sprinkle 2 teaspoons toasted almonds over each cookie. Carefully transfer mat to baking sheet and bake until cookies are set, about 8 to 10 minutes.
Using small metal spatula, transfer cookies from mat to baguette pan, almond side down to form tuile. (Alternately, drape cookies over rolling pin, almond side up.) Place tuiles on wire rack to cool completely.
Repeat steps 3 and 4 to make remaining tuiles. Tuiles should be eaten same day they are made, preferably within a few hours of baking.

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