Almond Tuiles- When Not Everyone is Home for the Holidays
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Contributing Editor: Ksenia Skvortsova of Saffron & Honey
[dropcap] T [/dropcap]here is nothing like being home for the holidays, with snow falling softly and Christmas lights twinkling away. 
But if you can’t be exactly where you’d like to be, or if you want to bring the holidays to someone a bit farther away, here is a great present idea: bake some buttery almond tuile cookies and pop them into a mason jar for easy gifting or mailing.
Tuile cookies are crisp and thin and meant to resemble roof tiles (tuile means tile in French) and while they are still warm fresh out of the oven, you can curl them over a rolling pin to form their distinct curvy shape.
I live in New York, but large parts of my not-that-large family are in France or elsewhere in Europe. Having worked and studied in Moscow, London, and France, I am also lucky to have friends spread out all over the globe and while we can’t all always be together for the holidays, I can let them know that I am thinking about them by sending a funny card or – even better – a jar of cookies!
These tuile cookies are perfect just as they are, but can easily be spiced up with adding in subtle flavors like a tablespoon of orange zest, a few drops of orange blossom water, lemon oil or almond flavoring to the batter.
So, get baking and surprise someone this holiday season!
- 2 egg whites
- 1/3 cup raw sugar
- pinch of kosher salt
- 1/2 cup AP flour
- 5 T + 1 t butter, softened
- 4 T sliced almonds
- Beat the egg whites at medium speed with the whisk attachment until soft peaks form. Gradually add in sugar and salt and beat until smooth.
- Gradually beat in flour until it is all incorporated. Continue beating at the same speed and add in a tablespoon of butter at a time; beat until batter is smooth. Cover with plastic wrap and put in the fridge for half an hour.
- Preheat oven to 350°F and line baking sheets with parchment paper. Crumble and crush the sliced almonds lightly with your fingers; put in a small bowl and set aside, but keep it close by.
- Use a teaspoon to help you drop batter onto the baking sheets, about 2-3 inches apart. Use the back of the spoon to spread the batter in a circular motion forming a circle or an oval – don’t worry, these don’t have to be perfect. Sprinkle with almonds.
- Bake for about 6-7 minutes or until edges are just browned. These cookies bake quickly so keep an eye on them!
- Remove from oven and immediately press the cookies over a rolling pin (or an empty bottle etc.) and let cool completely.
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[custom_headline type=”left” level=”h1″ looks_like=”h4″ accent=”true”]Meet Contributing Editor Ksenia Skvortsova[/custom_headline][text_output]
I started Saffron & Honey in 2009 while living in London and working as a business consultant. My passion for food took me back to New York, where I grew up, and back to culinary school. I graduated from the Institute of Culinary Education in 2011.
Still, like me, Saffron & Honey is always in transit, searching for color and inspiration in the things of everyday. My family has made their home in France, and I journey back and forth, bringing a piece of my beloved Provence to a small kitchen in NYC.[/text_output][/vc_column][/vc_row]
