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Recipe: Anise Tuiles
Similar Categories: Anise, Tuiles
ANISE TUILES
3 large egg whites
3/4 C. confectioners' sugar
1/2 C. all-purpose flour
6 T. butter, melted
3/4 tsp. anise extract
1/4 tsp. salt
Preheat oven to 350ºF. Grease large cookie sheet.
In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and
flour until blended and smooth. Beat in melted butter, anise extract, and
salt.
Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more
cookies, about 3 inches apart. With small spatula, spread each cookie to a
3-inch
round. Do not place more than 4 on the cookie sheet because, after baking,
cookies must be shaped quickly before hardening. Bake cookies 5 to 7 minutes
until edges are golden.
With pancake turner, quickly remove 1 cookie to wire rack. With hands,
gently shape warm cookie to flute edges. Repeat with remaining cookies. If
cookies
become too hard to shape, return cookies sheet to oven to soften cookies
slightly. Repeat with remaining batter. Batter will become slightly thicker
upon
standing. Store in tightly covered container. Makes about 2 1/2 dozen
cookies.
3 large egg whites
3/4 C. confectioners' sugar
1/2 C. all-purpose flour
6 T. butter, melted
3/4 tsp. anise extract
1/4 tsp. salt
Preheat oven to 350ºF. Grease large cookie sheet.
In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and
flour until blended and smooth. Beat in melted butter, anise extract, and
salt.
Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more
cookies, about 3 inches apart. With small spatula, spread each cookie to a
3-inch
round. Do not place more than 4 on the cookie sheet because, after baking,
cookies must be shaped quickly before hardening. Bake cookies 5 to 7 minutes
until edges are golden.
With pancake turner, quickly remove 1 cookie to wire rack. With hands,
gently shape warm cookie to flute edges. Repeat with remaining cookies. If
cookies
become too hard to shape, return cookies sheet to oven to soften cookies
slightly. Repeat with remaining batter. Batter will become slightly thicker
upon
standing. Store in tightly covered container. Makes about 2 1/2 dozen
cookies.
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