Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here
Since I missed a week with baking I feel like I need to catch up on my baking plan! I have always wanted to make this Brown Butter Almond Tuiles. They are from the “sweet” baking book. I love this book cause it challenges me to make unique and harder creations. While these weren’t that hard they hit the spot! I love thin crisps, so it can’t get better for me. You can put them on top of ice cream, dip in coffee or just eat straight up (my favorite way)
Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from her Super Simple cookbook linked: here
- 3 tbsp (40 g) unsalted butter, cubed
- 1¼ cups (120 g) sliced almonds
- 1½ cup plus 1 tbsp (120 g granulated sugar
- ¼ cup (35 g) all-purpose flour
- 2¼ oz/70 g egg whites (from 2 large eggs)
- ¼ tsp vanilla extract
- Place the butter in a small saucepan over medium heat. Once melted, continue to cook until the butter is foaming. Swirl the pan gently from time to time, to allow the solids to brown more evenly, until you see dark brown sediments begin to foam on the sides and bottom of the pan. Continue to let it bubble away until it turns a rich golden brown. It will also smell heavenly, like toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh (or muslin-lined) sieve, discarding the solids. You need .75 ox/25 g browned butter, so pour away any excess (this can be reserved for cooking), then set aside to cool to room temperature.
- Place the sliced almonds, sugar and flour in a medium bowl and add the cooled butter. Add the egg whites and vanilla extract and mix with a wooden spoon until combined.
- Preheat the over to 350°F/180°C. Line a baking sheet with parchment paper.
- Drop tablespoons of the almond mixture-about .5 oz/15 g each- onto the baking sheet, spaced about 2 inches/5 cm apart. Flatten the mixture by patting them down with moistened fingers-keep a small bowl of warm water nearby to dip into-until the almonds are just about in a single layer and each tuile is about 2.33 inches/6 cm wide.
- Bake for 18 minutes, rotating the baking sheet halfway through, until the tuiles are golden brown all over. Remove the sheet from the oven and allow them to cool for 5 minutes before gently transferring them with a small metal spatula to a wire rack (or drape them over a rolling pin, if you prefer the traditional shape) until completely cool.
Notes: Provided they are cooked through (completely crisp), they will keep for up to 10 days in an airtight container. If they do soften, you can crisp them up in the oven for 5 minutes at 350°F/180°C before setting aside to completely cool.