Tuiles aux amandes

My Laduree Sucré book is amongst my most prized possessions.  First of all, it's beautiful.  Housed in the signature box used to package the precious Laduree macarons, the book is wrapped in lavender tissue paper, with a cover of pastel green velvet and gold-gilded pages.  Each recipe is accompanied by gorgeous photographs.  More importantly, the recipes are amazing!  Everything I have ever made from this book turned out beautifully.  The only drawback was that the book was written in French, though it has since been published in English; I just didn't have the patience to wait for that edition...thank god for Google translate!

Tuiles literally translate as "tiles", so named for the roof tiles that these cookies resemble.  To attain that shape, each flat cookies is set on rolling pins (or any other round, cylindrical shape) to cool while they are still hot from the oven.  While these cookies are delicate and delicious on their own, they also make a fantastic accompaniment to ice-creams, coffees or other dessert mousses.

Tuiles aux Amandes
from Sucré by Laduree, makes about 50

80 grams all-purpose flour
250 grams icing sugar
1 egg
4 egg whites
1 teaspoon vanilla extract
100 grams butter
250 grams blanched almond flakes

Sift flour and icing sugar into a medium sized bowl.

Stir in whole egg, egg whites and vanilla extract.  In a small saucepan, melt the butter and stir it to the mixture.

Using a flexible rubber spatula, gently fold in the almonds without working the dough too much to avoid breaking it.

Butter a flat baking sheet.  If using a silicon baking mat, simply place mat on baking sheet without buttering.

Preheat oven to 180ºC.

Using a spoon dipped in cold water, place a spoonful of dough onto the baking sheet.  Arrange tuiles with enough space in between each one; the dough will spread slightly during baking.  Using the back of a clean spoon dipped in cold water, flatten each tuile by pressing and smoothing to obtain thin, round discs.

Prepare a few rolling pins for the tuiles to set on.  Oil each rolling pin slightly and place on a damp cloth to prevent rolling.

Bake tuiles in batches for 7-10 minutes.  When the edges of the cookies are golden brown, remove from oven.

Using a stainless steel spatula, quickly and carefully remove each tuile and place immediately on the rolling pin to set the shape.

Let the tuiles cool completely before removing from the rolling pins.  Store in an airtight container.