Almond Butter Tuiles
- SERVINGS: MAKES ABOUT 2 1/2 DOZEN COOKIES
Chef Emily Luchetti often makes these buttery nut delicacies to accompany her desserts. Traditionally, tuiles have a curved shape, but these crisp cookies taste just as good when they're left flat.
- 1/2 cup sliced almonds (about 1 1/2 ounces)
- 2 large egg whites
- 6 1/2 tablespoons sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1/4 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour
- Preheat the oven to 350°. Spread the almonds in a pie plate and bake for about 5 minutes, or until toasted. Let cool, then coarsely crumble the nuts with your fingers.
- Butter 2 large heavy cookie sheets. In a medium bowl, whisk the egg whites with the sugar and almonds just until combined. Stir in the butter and vanilla, then stir in the flour.
- Drop rounded tablespoons of the batter onto the cookie sheets, about 3 1/2 inches apart. Using the back of the spoon, spread the batter evenly into 3-inch rounds. Bake for about 13 minutes, or until golden. Using a metal spatula, quickly transfer the cookies to a rack or drape them over rolling pins or glasses until cool. Repeat with the remaining cookie batter.