There’s a popular ice cream shop in Cape Cod called the Polar Cave. The ice cream is delicious, but the “made to order” warm waffle cones are outstanding. The freshly baked waffle cones perfume the air, as you’re waiting in line to enter the store. I wanted to create a lighter version of this experience at home. I thought a thin, toasty almond cookie would do the trick, and it did. You can serve the cookies with ice cream, frozen yogurt, sherbet or sorbet. That is if you don’t eat them all first!
The tuile cookie originated in France. These cookies are light, airy, gluten free, and make a delightful snack, The warm cookies can be shaped when they are just out of the oven. They’re a delicious and beautiful cookie whether you keep them flat or sculpt them.
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for greasing the foil
- 2 large egg whites
- 2 teaspoons water
- 1/2 cup sugar
- 3 tablespoons white rice flour
- 1/4 teaspoon pure almond extract
- 1/2 teaspoon salt
- 2/3 cup slivered or sliced almonds
Line a baking sheet with regular tin foil with the dull side facing up. Lightly butter the surface of the foil.
In a medium bowl, mix the melted butter, egg whites, water, sugar, rice flour, almond extract, salt, and almonds. Mix until blended. Cover the bowl and let the batter rest in the refrigerator for a few hours or overnight.
Pre-heat the oven to 325 degrees. I recommend baking one sheet at a time. Remove the batter from the refrigerator and mix well. Drop level teaspoons about 2 inches apart, on the foil-lined baking sheet. Use the back of a spoon to spread the batter into 2 1/4 inch rounds. Bake for 12-15 minutes. Rotate the tray from front to back to ensure even cooking. The cookies are done when they’re almost completely golden brown. Slide the foil sheet onto a cooling rack. While the cookies are still hot wrap the foil into a cylinder and create a curvy shape. You can secure the foil roll with paper clips. The cookies will unstick themselves once they have cooled completely. Wait until the cookies are cooled to unroll the foil and carefully peel them off the foil. Repeat these steps for the other batches.
Traditionally, tuiles are shaped over a rolling pin, but the foil is an easier method. The recipe makes about 3 dozen cookies. They will keep in an airtight container for a few weeks.
Adapted from: Alice Medrich