These delicate butter cookies have a crunchy snap and a nutty flavor. A terrific all-purpose cookie, they make an especially fine accompaniment to ice cream.
World Food: Paris: Heritage Recipes for Classic Home Cooking by James Oseland is now available.
Crispy Almond Cookies: Tuiles aux Amandes
- 2 egg whites, at room temperature
- 1⁄3 cup plus 1 tablespoon sugar
- 1⁄4 teaspoon pure almond extract
- 1⁄4 teaspoon pure vanilla extract
- 1⁄2 cup all-purpose flour, sifted
- 5 tablespoons unsalted butter, melted and cooled to room temperature
- 1⁄2 cup sliced almonds
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper, waxed paper, or a silicone mat.
- In a medium bowl, whisk together the egg whites, sugar, a pinch of salt, and both extracts until the sugar dissolves and the mixture is foamy. Gradually whisk in the flour until the mixture is smooth. Add the melted butter and mix just until blended.
- Spoon about 11⁄2 teaspoons of the batter onto the prepared pan and, using the back of a spoon, spread it into a thin round about 21⁄2 inches in diameter. Repeat with the remaining batter, spacing the cookies about 3 inches apart. (You may need to press firmly with the back of the spoon to make circular shapes if the dough stiffens.) Evenly sprinkle the top of each cookie with a generous pinch of the almonds.
- Bake until the cookies’ centers are pale gold and their edges are golden brown, 8 to 10 minutes. Carefully transfer them to a cooling rack and let cool completely so they crisp up before serving. Store in an airtight container at room temperature for up to a few days.
Reprinted with permission from World Food: Paris: Heritage Recipes for Classic Home Cooking by James Oseland, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.