1/4 cup (50 grams) cake flour
2 Tbs. (25 grams) ground walnuts
3 Tbs.(35 grams) almond flour (or ground,
blanched almonds)
1/3 cup (65 grams) sugar
2 egg whites
6 Tbs. (80 grams) butter
Preparation:
Heat convection oven to 375°. Draw 4 inch circles on parchment paper. Turn paper over and lightly spray with oil. Place on cookie sheet and set aside.
Melt butter and cool. Whip egg whites to soft peaks. Add sugar and continue beating until very thick (another 3 minutes). Add flour, butter and ground nuts to egg white mixture. Mix well. Place one tablespoon nut mixture in each circle and smooth evenly to edges with offset small spatula. Bake 6 to 10 minutes at 375° or until the edges brown. Remove from cookie sheet and immediately roll around 1/2" diameter dowel rod like a cigarette or lay over rolling pin to cool.
Store in airtight container.
History:
Odile and Didi Lavandier served these little “Nut Tiles” with an “Aperatif” one evening. I converted the recipe to U. S. measurements but retained the French quantities too (they are listed in grams.)
Odile’s 200 year old house in La Belliere.
No comments:
Post a Comment