pine nut and almond tuiles with cream
tegoline croccanti con panna
TOTAL TIME: 45 minutes
MAKES: 6 servings
- 3 tablespoons sliced almonds
- 3 tablespoons pine nuts
- 4 1/2 tablespoons unsalted butter
- 1/2 fresh (moist) vanilla bean, split lengthwise
- 1/3 cup plus 1 tablespoon unbleached all-purpose flour
- 1/3 cup confectioners sugar
- 1 large egg white
- Pinch salt
- 3/4 teaspoon Demerara sugar
- 2 cups Vanilla Whipped Cream
Special equipment: a small offset spatula; a 1 1/2- to 2-inch diameter rolling pin or wooden dowel
Heat oven to 400°. Line 2 baking sheets with parchment paper.
Coarsely chop almonds and pine nuts together; set aside.
Combine butter and vanilla bean in a small saucepan. Heat over low heat, stirring occasionally, until butter is lightly golden, about 8 minutes. Remove from heat. Scrape seeds from vanilla pod and stir into butter; discard pod.
Transfer butter to a large bowl; add flour, confectioners sugar, egg white and salt. Using a rubber spatula, fold together batter just until well combined.
Drop mounds (generous 1/2 tablespoon per mound) of batter about 3 inches apart onto prepared baking sheet. Using the back of a spoon dipped in tepid water, spread each mound into a 2-inch round. Sprinkle rounds with nut mixture and Demerara sugar.
Bake, rotating pan halfway through, until edges of cookies are dark brown, about 4 minutes. Let cookies stand on baking sheet for 20 seconds (just long enough to allow them to firm up slightly), then transfer with offset spatula to rolling pin (stabilized on a cooling rack), draping them diagonally and wiping spatula clean before transferring next cookie. (If cookies become too crisp to drape, return to oven for a few seconds to soften.) Serve with Vanilla Whipped Cream.
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