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Almond Graham Tuiles

March 28th, 2011

Almond Graham Tuiles

Hello again! I hope you’ve all had a marvelous weekend. Did you notice the little tuiles in my previous post? They were delicious and addictive, and so very easy to make.

Almond Graham Tuiles

For this recipe you’ll need a mini food processor at hand. I bought mine a few months ago and it has quickly become one of my in-the-kitchen best friends. This is the one I have:

Cuisinart Mini-Prep SS

via Cuisinart Canada

Almond Graham Tuiles

1/4 cup sliced, blanched almonds
1/4 cup graham cracker crumbs
1/4 cup icing sugar
1/4 cup brown sugar, packed
1/4 tsp salt
1/4 cup all-purpose flour
6 tbsp unsalted butter, melted
1/4 tsp vanilla extract
2 large egg whites at room temperature (If you made the previous ice cream recipe, this is a great way to use the 4 egg whites that were left over. Just double the rest of the ingredients and you are good to go!)

Preheat your oven to 320F.
In your processor, grind the almonds, graham cracker crumbs and icing sugar together in short bursts until almond slices are broken up into pieces and graham cracker crumbs are ground finely.
Transfer the almond mixture to a bowl and add the brown sugar and salt. Sift in the flour, and mix until evenly combined.
Add the melted butter, vanilla and egg whites and stir until combined. *If your butter is hot, stir it in first, then add the eggs so they don’t get cooked/clumpy.
Take two cookie sheets, ensuring they are clean, dry, and cool – and line them with aluminum foil. Lightly grease the foil (I’ve found vegetable oil to work better than butter for this).
Spoon the tuile mixture out in heaping teaspoons (it’s easiest to do this using two spoons – one to scoop and one to scrape onto the pan), setting the cookies at least 3.5″ apart from each other. Spread the mixture out using a spoon until it forms a thin circle, approximately 3″ in diameter and 1/8″ in thickness.
Bake for 12 minutes; then, working quickly, remove the tuiles from the pan with a spatula and drape them over a rolling pin to shape them, stuff them into a muffin tin to form little cups, or shape them however which way you want. You can, of course, keep them flat as well. Allow the tuiles to cool completely and enjoy!

Almond Graham Tuiles

In other food related news, Prince William and Kate Middleton have announced the cake selections for their wedding: traditional fruit cake, and a childhood favourite of William’s, chocolate biscuit cake. As the former has somewhat of a bad rap with people, I predict we’ll see a lot of chocolate biscuit cakes popping up on food blogs.

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