Tuiles

A few days ago the postman delivered me box that contained the last books I ordered thorugh Amazon. Among these one was about French cuisine and while I eagerly started to browse it, I stopped by, intrigued, on some cookies, or so they seemed, with a strange but fascinating shape. I continued reading the recipe and I had the confirmation that I should absolutely try to cook them, but I wasn't too much convinced about a couple of ingredients. Thanks God there is internet, and so I knew for certain that some ingredients have to be changed (peanut oil ... we European use butter!) and others added (Grand Marnier). So what I propose to you today is, in my opinion, the best and, at least for my palate, the most tasty version of these cookies! They also can be eaten alone or accompanied with tea, with ice cream or with other frozen desserts, one of which will be the subject in my next posts.

Ingredients for about 12 cookies: ¼ cup sugar, ½ cup ground almonds, ½ oz. plain flour, 1/3 oz. butter, 2 egg whites, 1 teaspoons of Grand Marnier (or other dry orange liqueur).

Preparation: beat the whites until they become foamy, then add, continuing to whisk, sugar, flour, almonds, the butter, melted, and the liqueur. Heat the oven to 400 F. Cover with baking paper a oven tray and place heaped teaspoons of mixture, spreading them with the back of the spoon forming thin circles. Be careful to leave at least 3/4 of an inch of space between each from the other. Put the tray in the oven and cook from 6 to 10 minutes until the cookies will be lightly golden. Lift them from the tray and, while they're still warm, wrap them around a rolling pin (or a bottle or glass) to give them the traditional curled shape.