Almond Tuile Cookies

Almond Tuiles (Tuile aux Amandes)

Ingredients

1 cup (4 ounces by weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds

Method:

Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a cookie sheet, and spoon the batter onto the cookie sheet, the equivalent of a teaspoon, spacing the cookies 3 inches apart. Sprinkle sliced almonds on each cookie.
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond cookies.
Place the hot cookies in a ring mold to give them a curved shape. As they cool, they become crisp. Store in a cookie tin.

Note:

You can use any kind of nuts or seeds. Try sunflower seeds and sesames.
I like them to have even color, so I left the cookies in the oven for extra 2 minutes.
Cookies are very soft when out from the oven. You can place them over a tart shell to make them into bowls.

More ideas:

Fill almond tuile bowls with Cherry Ice Cream. Top with shaved dark chocolate and more sliced almonds.