Grain and Sugar Free Tuile Buiscuits

This is the recipe for gluten, grain and sugar free biscuits made with coconut flour and almond meal. Freshly baked they have expected Tuile crunch and break with a typical sound. They are very easy to make, even easier than gluten free Tuile biscuits, made with gluten free flour mix.

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To make Tuile biscuits you need special template which allows to spread biscuit batter very thin and even. I bought my template online from UK, because I couldn’t find it in shops. However, it is possible to make free form Tuile biscuits using palette knife.

Ingredients: gives 27 biscuits

  • 50g unsalted butter, melted (I used Lurpak)
  • 2 egg whites from large eggs
  • 50g organic honey
  • 25g almond meal (absent in the photo)
  • 20g organic coconut flour
  • 1 serving spoon sliced roasted almonds (optional)
  • 1/4 small tea spoon pure ground vanilla bean (optional)
  • 1/4 tea spoon fresh lemon zest finely grated into puree (optional)

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Preparation:

  • roast slice almonds until pale beige in medium heat oven (160C)
  • mix honey with egg whites with a whisk until homogenous
  • add coconut flour, mix and rest for 2-3 min
  • add melted and cooled butter, mix
  • add almond meal, mix
  • add vanilla powder and lemon zest, mix everything in a paste

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  • line baking tray with baking paper, place Tuile template on top
  • place 1+tea spoon of thick batter into each circle (or whatever shape you have)

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  • keeping the template in place spread Tuile batter evenly

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  • arrange sliced almonds on top, gently press almonds to stay in the batter
  • remove Tuile template

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  • in case you want to make typical Tuile shape biscuit, leave them plain, without almonds on top

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  • bake in preheated to 160C fan forced oven for 10min, until biscuits become golden brown
  • be careful baking each tray, watch biscuit colour, they can burn fast

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  • cool biscuits on a wire rack
  • for a typical Tuile shape use rolling pin immediately to shape biscuits when they still very hot
  • different moulds can be used to make various Tuile biscuit shapes

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Coconut taste is only slightly present in the biscuit. They are not too sweet, crunchy and are perfect delicate biscuits. The only problem I noticed, they do absorb moisture from the air and become less dry and crunchy with time. They are best consumed shortly after baking. I would not advice to make these biscuits ahead.

 

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