vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with 100 recipes for Diwali festival 2016. Diwali, or Dipawali, is India's biggest and most important Festival of the year



Almond Tuiles

Almond Tuiles
STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal B......

BITTER GOURD WITH METHI LEAVES MASALA

Bitter Gourd With Methi Leaves Masala

BITTER GOURD WITH METHI LEAVES MASALA :Bitter foods are usually good for controlling blood sugar in......

PRAWNS COOKED IN GARLIC DIL LEAVES AND SPINACH

Prawns Cooked In Garlic Dil Leaves And Spinach

PRAWNS COOKED IN GARLIC,DIL LEAVES AND SPINACH :Tandoori king prawn served with leaf salad and mint......

KADAI MASALA VEGETABLE WITH MAKHANI FLAVOUR

Kadai Masala Vegetable With Makhani Flavour

KADAI MASALA VEGETABL WITH MAKHANI FLAVOUR :Gently simmered chicken broth mildly spiced and flavoure......

AMLA INSTANT SWEET AND HOT PICKLE

Amla Instant Sweet And Hot Pickle

AMLA INSTANT SWEET AND HOT PICKLE :Instant Amla Pickle recipe this Amla Pickle Recipe Andhra style w......

Almond Tuiles Recipe, How To Make Almond Tuiles Recipe

How to makeAlmond Tuiles?How to cookAlmond Tuiles?Learn the recipeAlmond Tuilesby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Almond Tuiles

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Almond Tuiles
Author : Vahchef
Main Ingredient : Flour
Servings : 0 persons
Published date : November 13, 2016


Ingredients used in Almond Tuiles
• Sugar - 1/3 cup.
• All-purpose flour - 1/3 cup.
• Unsalted butter - 3 ounces.
• Salt - 1 teaspoons.
• Slivered or flaked blanched almonds - 2/3 cup.
Method:
Step 1:
Preheat the oven to 400??F and grease two baking sheets.
Step 2:
In a large bowl, with an electric mixer on high, beat the butter and sugar until light and creamy. Beat in the flour with the salt, and stir in the almonds.
Step 3:
Drop teaspoonfuls of the dough onto one of the baking sheets, leaving plenty of room for spreading. Flatten each drop with a wet fingertip before putting the baking sheet in the oven.
Step 4:
Bake 5 minutes or until golden. Remove from the oven and leave for a few moments to cool on the baking sheet.
Step 5:
While the cookies are still warm and pliable, carefully lift each one with a spatula and drape it over a rolling pin to give it the characteristic curved shape. Leave for a minute to harden, then carefully remove and finish cooling on racks. (To make yourself more comfortable with this process, start with just three cookies in the first batch; you will soon get the rhythm of removing and handling the hot tuiles in time to shape them.) Store the cooled cookies in airtight containers.
nbsp;





Cooking with images






comments

 


 
  You need to login to continue, click here
 

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

By Vah Group