As my fellow food-bloggers and readers may know, there are a lot of food blogs out there, and with that many different people blogging their cooking, it inevitably leads to a situation where there are WAY too many recipes that you want to try, and to give them all a shot, you’ll need to stay chained to your kitchen and cook non-stop for the next 10 years!
Okay, so that may be a *slight* exaggeration, but I doubt it’s far off the mark 😉 Now, while my list of recipes to try continues to grow, when I saw these absolutely gorgeous twisted tuiles recipe by Gilly, I fell in love. Pure, pure love. Go and have a look at them. Trust me.
Classic Chocolate Tuile Cookie Recipe
Back? See what I mean?? How could you NOT want something that cute and sweet-looking? My desire for these darling twisted tuile cookies was so overwhelming that as soon as I managed to place a comment (difficult as it was from all the drooling that was going on), I raced off to the kitchen to try and replicate these wonders!
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As you can see, my feeble attempts look nowhere near as gorgeous as the ones that Gilly managed to turn out. I’m not sure why, but the batter was really liquidy and my tuile cookies started to have holes form in them, as well as not having that luscious smooth look that are apparant in the originals.
However, despite being saddened by the results, I continued to finish off the batch, working quickly and in batches of 5, trying my darndest to get each cookie shaped before it had hardened and set. And after the entire batch was done, I managed to escape with only 3 burnt fingers! 😀
Despite the texture problems, the cooled cookies were divine! I did have to do without the amaretto as there was none to be found in the house, but I just added a little natural almond essence which worked pretty darn nicely with the honey in the recipe.
So, withoutany further mucking about (mostly because my brain has died and is beginning to leak out of my ears!), onto the recipe!
Twisted Almond & Honey Tuiles Recipe Ingredients
- 115g butter
- 1 ¼ cup pure icing sugar
- ¼ cup honey
- 1 tsp natural almond extract
- 1 cup all-purpose flour
- 2 large egg whites
- 2 tsp unsweetened cocoa powder
How to Make Tuile Recipe
1. Preheat oven to 150 degrees C.
2. Cut out a rectangle on some firm, shiny cardboard (laminated is good), about 7.5cm x 20cm. Inside this rectangle, cut out another rectangle about 3cm x 17cm (make sure you keep the sides of the original rectangle intact as this is your stencil). Have your wooden spoon/s out and ready to go 🙂
3. Beat the butter and sugar till light and creamy, then beat in the honey and almond extract. Add the flour and egg whites and continue to beat till mixture is well combined.
4. In a seperate smaller bowl, combine 3 tbsp of cookie batter with the cocoa powder and mix till smooth, then spoon mixture into a piping bag with a fairly fine tip, taking care to avoid trapping any air bubbles.
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5. Line a baking tray with baking paper, then place the stencil on and about 2 tbsp of batter on top, then pipe some wiggly lines or decorations onto the batter with the cocoa-flavoured batter i9n the piping bag. Use a knife or offset spatula to smooth out the cookie batter, then carefully lift the stencil and repeat another 4-5 times.
6. Place in the middle rack of your oven and bake for about 4-6 minutes or till a light golden brown colour. Remove from the oven and set for about 1 minute to rest them, then use an offset spatula (or a knife) to carefully slide under and lift up a tuile. Gently wrap the tuile around the wooden spoon, give it a few seconds to hold the form then slide it off and leave it to cool on a wire rack. Repeat with the remaining tuiles – if they become too firm then pop them back in the oven for a few moments to soften them up again.