The rustic, yet elegant tuile (say “twee”) is just right with a cup of tea, but don’t stop there. I can see them adding delicious fun to a cheese board – beautiful to look at and fun to tap with a fingertip and break into shareable chards.
Stir them together with a wooden spoon and refrigerate the dough until you’re ready to bake a few. In the oven, the teaspoonsful of dough melt into almond lace, then you have a couple minutes to cool and curve them – over a rolling pin, wine bottle, or the back of muffin pan cups to make little bowls. Have fun and enjoy!
Recipe for Almond-Orange Tuiles, pp. 404 – 405, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!
- 1/2 cup sugar
- 1/4 cup minus 1 teaspoon all-purpose flour
- 3 1/2 ounces roasted almonds (skins on is fine), unsalted and finely chopped
- 3 1/2 tablespoons orange juice
- 4 tablespoons unsalted butter, melted and cooled
- pinch of sea salt
- In small bowl, whisk together the sugar, flour, and almonds then stir in the orange juice.
- Stir in the melted butter and a pinch of sea salt.
- Press a piece of plastic wrap against the surface of the dough and refrigerate overnight. (The dough can be refrigerated for up to 3 days.)
- Preheat oven to 325 degrees F.
- Drop teaspoonsful of dough, at least 2 inches apart, on a silpat or parchment lined cookie sheet pan. (I get 6 per pan. If you're baking multiple batches, let sheet pan cool completely between.)
- Bake 10 - 12 minutes, until golden and lacey. Remove sheet pan from oven and let cookies cool a minute or two.
- Using a wide, metal spatula, lift the cookies and drape them over a rolling pin or other form until cool then remove to a serving plate or storage. Humidity is the enemy. Store out on a plate if you live in a dry climate (e.g. Bozeman), or get them in a covered tin in SF.