Wednesday, May 5, 2010

Flaked Almond Tuiles (Mother's Day Cookies) | 26 comments:


I've been pondering what to do with the egg whites, leftover from making the egg glaze for bread, and yes I remembered coming across a Pumpkin Seeds Cisps from MaryMoh of Keep learning keep smiling, a blog with many original recipes.   As for this recipe, I reduced the sugar, replaced pumpkin seeds with almond flakes, tweaked the method a bit and here's what I got  ......  34 pieces in all.






Mix flour, sugar, melted butter, egg whites and vanilla in a mixing bowl, let rest for 30 mins.
Spoon mixture onto a parchment lined tray, spread with the back of the spoon and sprinkle almond flakes in the centre.


Crispy tuiles and nice aroma from the almonds, can be addictive, real yummy.  Since Mother's Day is just round the corner, why not make some and surprise your sweet, dear Momsie!

Ingredients
  • 2 egg whites lightly beaten
  • 60 gm caster sugar
  • 2 Tbsp or 30 gm butter/margarine  (melted)
  • 50 gm plain flour
  • 1/4  tsp vanilla
  • Almond flakes/Pumpkin seeds (amount as desired)
Method
  1. Sift flour into a mixing bowl, add in sugar, mix well.
  2. Make a well in the centre, add in the melted butter, lightly beaten egg whites and vanilla.  Mix till well combined.
  3. Let batter rest for 30 mins.
  4. Drop 1 leavel teaspoon of batter onto a baking tray, lined with parchment paper.
  5. Using the back of the spoon, slowly spread the mixture as thinly as possible to a circle about  2inches in diameter.
  6. Sprinkle some almond flakes onto the centre of the batter.
  7. Bake in a preheated oven @ 180 deg C for about 3 mins, or till lightly brown.  Do not overbake.
  8. Let stand for a minute and carefully lift the biscuits from tray to cool on a wire rack.
  9. When completely cooled, store in an air-tight container or jar.
  10. Makes 34 pieces. 

26 comments:

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

  1. Oh I made this on the last CNY! My family & friends like it alot! But I think it's OK having this once in awhile. It's a little too sweet! Overall, love the crunchiness and the sugary aroma! Totally addictive!
    Regards, kristy

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  2. Nice cookies for Mothers' Day....can this daddy have some too? LOL!

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  3. Thanks very much for the mention, Cheah! Your tuiles are so beautiful. You've just started my craving for these all over again :D. I guess i have to make them again soon. These are perfect for Mother's Day. I better show them to my girls to hint to them to make for me ..... haha.

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  4. Cheah, they look super nipis.. u r terrific!

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  5. Mmm...my family loves this a lot.

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  6. What cookies! They sound great and one would surely work with my cup of coffee now! Thanks for the recipe!

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  7. These look so light and scrumptious with almonds!

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  8. Kristy
    Yes, truly addictive, but mine is not too sweet because I've reduced the sugar.

    Pete
    You are most welcome to share!

    Mary
    You are welcome. Maybe your girls will be able to take the hint!

    Claire
    Thanks, come to think about it, it's quite easy to make.

    Anncoo
    Yup, my family too.

    Pam
    Thanks, they're quite easy to make.

    5 Star Foodie
    Yes, they're light and crispy.

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  9. I would love to have some with my afternoon tea! Very nice indeed!

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  10. 3 hungry tummies
    Thanks for compliments!

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  11. Hi Cheah,

    The tuiles look nice and crispy. Great with some tea.

    Thanks for visiting my blog and leaving a comment. Hope you will visit again soon :)

    Biren

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  12. Hi Biren
    Will certainly drop by your blog to drool!

    ReplyDelete
  13. hi cheah !

    urs reli look crispy & nice

    i made it ystd & turned to not to be so crispy...they r mostly BURNT !!!
    how come ? can giv me some advise ?

    thanks

    ReplyDelete
  14. Hi cnixx
    Thanks for dropping by. They can be easily burnt because they are very thin, super thin I would say. So you must watch out when they're baking in the oven. If your oven is very hot, then perhaps you can put them a shelf lower or slightly reduce the heat. But you must keep watch, try out one tray, if the heat is ok, then you can use a timer while you're making the balance. But do remember to use parchment paper, they'll just slide off once they're baked. Hope this helps. Try again.

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  15. cheah..thanks for the info..it do helps during the 1st bake ! 2nd time they will still burnt ! haha.. wondering wats the prob even though i reduce the heat ...sigh .. but i do recif some wonderful comments from friends & family..^^ thanks

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  16. cnixx
    Did you use a non-stick baking tray? If you did, then perhaps you can try using an ordinary alluminium baking tray. The non-stick black baking tray absorbs more heat. Also must use parchment paper. Have the interest to try again? Rome was not built in one day!

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  17. Hi
    This is sonia's niece again! I tried to make this and the batter was rather thick (almost like watery dough) compared to what you have in your photos. So i decided to add one more egg white. I hope i haven't over mixed it, its now resting.....

    Tina

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  18. Tina
    Be patient, my dear. It's a bit thick so that you can gently spread it out on the parchment paper. Since you've added 1 more egg, let's see what's the result, if it's watery, you can't smear it at all. Keep your fingers crossed and see how it is after resting. The posting was my 2nd attempt because I didn't use parchment paper on the first attempt and they were very difficut to remove, the paper got stuck to the cookie. Monitor the temperature, it browns super fast because it's so thin! Keep me informed, ok?

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  19. haha not good. The product was very rubbery, not at all crunchy - could have been that i stirred it too much after adding the 3rd egg (and i also cut down on sugar :))

    Doesn't brown that quickly in my oven either.

    The initial batter with 2 eggs was really really thick, looked no where near the consistency of your photos hence the 3rd egg.

    BUT... the japanese cheesecake is in the oven and looking good.... will at least have some dessert tonight! hehe :D

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  20. Tina
    Don't understand how come the consistency is so thick as you said. You can also take a look at Marymoh's post on this which I have highlighted. There are also a few other bloggers who have posted this and the recipe is more or less the same. Maybe you just try out the 2 egg whites, just be patient and let it rest and see how. Believe me this cookie is really nice, crunchy and I like the sweet aroma of the almond flakes. Maybe it's winter in your part of the world, so it's more stiff? But Marymoh is in Aberdeen and it's colder there!

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  21. hey! i tried the recipe this morning but couldnt seem to take the tuiles out from the paper. they all stick very tightly to the paper. can you pls advise? Thanks!

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  22. pei
    You'll need to use parchment or baking paper for this cookie. They'll just slice off easily. Get this from the speciality shop.

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  23. Hi,

    Mine too sticked to the baking paper, wondering could i replace it with the aluminium foil? I love the cookies very much.

    Hope to hear from you soon.

    ReplyDelete
  24. mummyooi
    Thanks for dropping by. Don't use aluminium foil. You go to the speciality shop and ask for Parchment paper or Baking paper, it's got a very light tinge of brown and it's smooth. The cookies will just slide off from the paper. I used the transparent type of baking paper on my first attempt and they got stuck. Baking/parchment paper is slightly more expensive but worth it and it can be recycled as well.
    Hope you may be able to get it.

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  25. Thanks for the reply, i'll gonna get it and tried again this week!

    ReplyDelete

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