Light, crisp and mildly sweet. These almond pistachio tuiles are dangerously addictive. Just like potato chips, you can’t eat just one.
All you need is one small bowl. I was pleasantly surprised at how easy these were to make. The amount of batter seemed so little but it was enough to make 12 cookies.
The recipe calls for an egg white at room temperature. I forgot to take an egg out of the fridge when I began so I submerged it in a bowl of hot tap water for 3-5 minutes. This worked like a charm.
The toughest part is you need to spread the batter out as thinly as possible on the parchment paper prior to baking. It took me three tries to get the results I wanted. I eventually found a drinking glass with a flat bottom. I squished the batter down and rotated until the batter was in a nice circle. Then I used a knife to clean up around the edges. To make them perfectly sized, you can create a stencil out of cardboard or plastic and cut out a circle. Then using a spatula spread out the batter as thinly as possible. Using a simple butter knife to spread it out works as well.
I loved that it only took about 30 minutes to make. 10 minutes to make the batter, 10 minutes to spread them out on the baking sheet and another 10 minutes to bake.
These slim, delicate and guilt-free cookies are simple, fast and so delicious. Perfect for an afternoon treat.
Adapted from The Gourmet Cookie Book.
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon almond extract
- 1 large egg white, room temperature
- 2 tablespoons gluten-free all-purpose flour
- 1/4 cup shelled pistachios, chopped
- Pinch of Himalayan sea salt (optional)
- Line a baking sheet with parchment paper. Preheat oven to 350 degrees Fahrenheit.
- Cream butter in a small bowl.
- Add confectioners’ sugar. Whisk the butter and sugar until light and fluffy.
- Add the egg white and whisk until blended.
- Sift flour into the batter. Add sea salt, optional. Whisk until well blended.
- Add pistachios. Fold into the batter.
- Using a cookie scoop or teaspoon, scoop batter and place 4 inches apart onto baking sheet.
- Spread out batter into 3-4 inch rounds as thinly as possible.
- Bake 10-12 minutes or until golden brown around the edges.
- Working quickly, use a metal spatula and transfer the cookies onto a rolling pin or glass bottle and curve the cookie around. If the cookies harden, return them to the oven for about 20 seconds to soften.
- Let cool.
- Store in an airtight container.