This is my gluten free version of Tuile biscuits with almonds. Compared to previous grain and sugar free version, made with coconut flour, this recipe is based on gluten free plain, all purpose flour by Well&Good.
Do not be discouraged by unfamiliar name and delicate look of this amazing biscuits. You do not have to add anything to your shopping list to make Tuile biscuits. The list of ingredients is short and contains everyday grocery items. Tuile batter is the easiest to make, biscuits are baked in 10-15 min, and if you make them flat, the most difficult task is to spread the batter on baking paper or silicone baking mat. The reward is instantaneous – 27-30 exquisite biscuits, perfect to finish any special occasion, or simply sweet indulgence to have with your cup of coffee.
Ingredients: makes 27 round 7cm biscuits
- 2 egg whites from extra large eggs
- 60g caster or icing sugar (or 50g sugar + 10g vanilla sugar)
- 50g unsalted butter, melted and cooled
- 40g Well&Good gluten free plain flour
- 1 tea spoon lemon juice
- 1 tea spoon vanilla bean extract (can be substituted by 10g vanilla sugar)
- 1/2 tea spoon lemon essence, optional
- 2 table spoons sliced almonds, lightly roasted, optional
optional ingredients to add for special flavours
- lemon zest, finely grated
- orange zest, finely grated
- almond essence
- finely chopped roasted pistachio nuts
Preparation:
- place sliced almonds on baking paper and lightly roast them in medium heat oven (160C) until pale beige, let them cool
- mix sugar with egg whites with a whisk until homogenous
- add melted and cooled butter
- mix in lemon juice and vanilla extract
- add flour and mix until all ingredients are fully combined
- let the batter rest for 5-10 min
- line baking tray with baking paper, place Tuile template on top
- place 1+tea spoon of batter into each circle (or whatever shape template you have)
- keeping the template in place, spread Tuile batter evenly using palette knife; add more batter to the circle if the spread is too thin
- remove Tuile template
- place sliced almonds on top of biscuit batter by carefully dropping individual almond slices; they will sink into batter
- to make traditional, lightly bended Tuile biscuits, leave them plain; it is difficult to manipulate them into shape, even if smaller almond pieces are used
- bake in preheated to 160C fan forced oven for 10min, or until biscuits become golden brown on the edges
- resist the temptation to bake all 3 trays at once: it is better to bake Tuile biscuits one tray at a time, watching biscuit colour, they can burn fast
- it might be necessary to take some biscuits of the tray when they are ready, and continue to bake the rest
- 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
- these biscuits can be shaped free range, without the use of any template
I have made Tuile biscuits several times. Once, I run out of Well&Good plain flour, and had to substitute half of the flour portion by another brand. It did not work the same way. My advice when working with another plain flour, make batter, bake 2-3 biscuits, see the result. It might be necessary to add a touch more flour, or a touch more liquid in a form of butter. I have noticed special quality of this particular flour a long time ago. It binds liquid very well and keeps even very runny batters together. I use this quality to make very thin crepes from very runny batter made with Well&Good plain flour.
I also tried to shape Tuile biscuits to their original shape. But we like flat Tuile biscuits with roasted almond on top best. They are also easier to make, handle and store. All the fuss with biscuit template can be avoided, if free shaped Tuile biscuits are made. In that case, simply drop quantity of batter, necessary to have the size of the biscuits you want and gently spread it using small spatula or palette knife. Exceptional crunchiness of the stored biscuits, is retained in air-tight containers. I first wrote that they have the same exquisite taste, but become more chewy, and I was actually wrong. When tasted today they were still completely dry and crunchy.
Cooking Without Gluten 