Nutty Roof Tiles (Tuiles) Recipe

Nutty Roof Tiles (Tuiles)

by Peggy Cullen from Got Milk? The Cookie Book

Ingredients:

1 cup nuts (sliced unblanched almonds and/or chopped pistachios, pecans, toasted hazelnuts, or walnuts)
2 ounces (1/2 stick) unsalted butter, softened
1/3 cup plus 2 tablespoons superfine sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2 large egg whites at room temperature
7 tablespoons all-purpose flour, sifted

makes about 28 cookies

NOTE: The quickest way to measure 7 tablespoons of flour is to combine 1/4 CUP and 3 tablespoons.

This and many other wonderful recipes may be found in Peggy Cullen's
Got Milk? The Cookie Book
from Chronicle Books

Tuile (French for tile) refers to the curved ceramic roof tiles found throughout the Mediterranean. These thin, crisp white cookies, sprinkled with nuts, are fully baked when a golden rim forms around the edge. While still warm and pliable, they're quickly placed over a rolling pin to harden into a curved shape.
I like to make each batch using a variety of nuts: one quarter cup each of chopped pistachios, pecans, and hazelnuts, and sliced almonds. They look especially pretty with the four alternating colors and textures overlapping on a serving plate.
Be sure the butter is very soft, the sugar is superfine, and the eggs are at room temperature. These all contribute to a finely textured cookie. If you don't want to bother with curling the cookies, leave them flat and transfer them immediately to a cooking rack.

1 Preheat oven to 350 degrees F. In a jelly-roll pan, toast the sliced almonds for about 8 minutes, or until lightly golden. If using other nuts, chop coarsely.

2 Line baking sheets with parchment paper.

3 Be sure the butter is very soft. Using an electric mixer, thoroughly combine the butter and sugar. Beat in the almond and vanilla extracts. Beat the egg whites with a fork just until foamy. Add them gradually and beat until well blended. Sift the flour into the mix and mix on low speed just until combined. Scrape the bowl with a rubber spatula and mix again for a few seconds.

4 Drop a rounded teaspoon of the batter onto the prepared baking sheet and, using a small palate knife, spread the batter evenly into a 3-inch circle. (An ice-cream scoop measuring 1 1/8 inches in diameter also works well.) Place the next spoonful at least 4 inches from the first. Once the tray is covered with circles, sprinkle the center of each circle with 1/2 tablespoon of nuts. Prepare and bake one tray at a time.

5 Bake for about 13 minutes, or until the edges are golden brown. Using a metal spatula, quickly scrape the cookies off the baking sheet, or use your fingers to peel each off the paper, and drape over a rolling pin or the cardboard core of a paper towel roll, until set. (If some of the cookies harden before you get the chance to drape them, put the tray back in the oven for a minute or so to soften them.) Transfer the curved cookies to a wire rack to cool. Repeat the process with the remaining batter on cooled baking sheets. Store in an airtight container for up to 5 days.