Almond Lace Tuile

Submitted by Paul Riedman, Executive Chef, Stonebridge Golf Links and CC, SMITHTOWN, N.Y

by C&RB Staff (editor@clubandresortbusiness.com)
December 2006
 

Yield: Makes 150 cookies

Amt                Ingredient
6-2/3 cups    all-purpose flour
10 cups        granulated sugar
13-1/2 cups  crushed, blanched almonds
5 lbs.           unsalted butter
3-1/3 cups    heavy cream
1 cup           corn syrup

Procedure:    
• Preheat oven to 300 degrees.
• Combine butter, heavy cream and corn syrup in heavy-bottom, non-reactive pot; slowly melt together on low flame until all of the butter is melted (do not boil).
• Combine flour, sugar and crushed almonds; add to pot and mix well to incorporate.
• Remove pot from stove and let cool for 3 to 5 minutes.
• Spray sheet pan with non-stick spray, line with parchment paper and spray paper. (Note: Silpat may be used, but parchment paper is better.)
• Use a slotted spoon to lay batter on parchment (full sheet will yield 12 cookies each); make sure to space cookies out because they will spread.
• Bake for 12 to 15 minutes, until golden brown; let cool for a few minutes.
• While still warm, mold cookies onto wide-rimmed glasses. If the cookies get too hard to mold, put them back into the oven for a minute or two to soften.
• Cookies will stay fresh for 2 or 3 days. Do not cover or put into a plastic container. Humidity or cold will affect cookie’s texture.