Posted by Amy Andrews


Categories Cheese, Cookies & Treats

Comments 13 comments

Almond-Orange Tuiles w/French Fridays with Dorie

almondorangetuiles

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!

 

Almond-Orange Tuiles

Ingredients

  • 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

Instructions

  1. In small bowl, whisk together the sugar, flour, and almonds then stir in the orange juice.
  2. Stir in the melted butter and a pinch of sea salt.
  3. 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.)
  4. Preheat oven to 325 degrees F.
  5. 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.)
  6. Bake 10 - 12 minutes, until golden and lacey. Remove sheet pan from oven and let cookies cool a minute or two.
  7. 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.
http://ripefoodandwine.com/2013/12/06/almond-orange-tuiles-wfrench-fridays-with-dorie/

13 comments on “Almond-Orange Tuiles w/French Fridays with Dorie”

    • Amy Andrews
      Amy Andrews

      Thanks, Mardi! I’m so amazed at their staying power too, at least here in dry as a bone Montana. Room temp on a plate from Friday to last night (Sunday), still crispy and delish.

      Reply
  1. Diane Balch

    I’m glad someone other than just me really liked these cookies… I love the effect of the chunks of almonds in yours,, great texture.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Diane! Yes, I was surprised how many of our group had troubles and didn’t just love these. Thanks for the texture comment — just couldn’t keep chopping (by hand) to get any smaller or more uniform. Ha!

      Reply
  2. Kathy

    I also loved these! Elegant, delicate and quite delicious! I plan on making them again to enjoy over Christmas. Yours looks very pretty!

    Reply
    • Amy Andrews
      Amy Andrews

      Glad you enjoyed them too! They are great for Christmas — I think I’ll stir up a batch to have in the fridge at the ready (I’m thinking the dough will probably last more than 3 days as well! Handy for Christmas and New Years weeks.)

      Reply
  3. Betsy

    Amy, your tuiles are gorgeous. So nice to know these work with unblanched almonds as that’s what I usually have around.

    Reply
    • Amy Andrews
      Amy Andrews

      Hi Betsy! Thank you – I think the unblanched make the cookies very pretty to look at. Me too (having regular almonds around)…I thought about blanching them, but didn’t want to nor did I want to go to the store in sub zero weather!

      Reply
  4. EmilyC

    Gorgeous tuiles you have there Amy!!

    Reply
    • Amy Andrews
      Amy Andrews

      Thanks, Emily! Blissful ignorance with this first batch…second got burned beyond recognition (my husband thought they were “chocolate”!) ha.

      Reply
    • Amy Andrews
      Amy Andrews

      Thanks!! They were so good, and did play very nicely with a triple cream cheese yesterday.

      Reply
  5. Cher

    I am glad to see that a few us were successful this week! They look beautiful

    Reply





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