Pistachio and almond tuiles 

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This recipe was concocted to accompany a parfait I made from the July 2015 edition of Delicious magazine.

I’ve written an accompanying post which shows you how to make your own tuile templates for nothing!

Ingredients
  • Ground almonds – 60g
  • Egg whites, from medium eggs  – 2
  • Caster sugar – 75g
  • Plain flour – 10g
  • Pistachios, chopped very finely – a handful
  • Slivered almonds – a handful
Equipment
  • Baking tray(s) with either silicon mat or a double layer or baking parchment
  • Palette knife
  • Whisk or electric mixer
  • Bowls and spatula
  • Rolling pin, roll of baking foil or similar tube to lay the tuiles on
Method
  1. Heat your oven to 150C fan / 160C conventional
  2. Whip the egg whites to stiff peaks
  3. Fold in all the ingredients except for the pistachios and slivered almonds
  4. Make sure it’s incorporated evenly
  5. Chop the pistachios very finely and roughly mix together with the slivered almonds – leave to hand
  6. Lay a tuile template on the baking tray (see my post on making your own tuile template for nothing)
  7. Pick up a dessert-spoon sized amount of mix with the palette knife and, holding the template steady with one hand, spread the mix smoothly over one of the tuile holes. The mix should be about 2mm thick. Try to get it as even as possible
  8. Repeat with the whole template (you will either need two baking trays to use up all the mix or cook in two or more batches)
  9. Remove the template
  10. Sprinkle the nuts over each of the tuiles
  11. Pop the baking tray(s) in the oven and bake for about 15 minutes – but keep an eye on them after about 12 minutes as they can turn very quickly
  12. The tuiles are done when they are a golden brown all over and you can lift them with a palette knife without them ruffling up as you push the knife under (if they do this pop them back in the oven for another minute)
  13. To shape, pick up one tuile with a palette knife and place over a rolling pin. Press the sides gently over the rolling pin to accentuate the shape
  14. You’ll need to work quickly with each tuile as the time they are flexible is very short. However, because the baking tray is hot the rest should stay warm enough to be flexible while you lay them out
  15. Leave to cool – this will only take a couple of minutes
Pistachio and almond tuiles
Pistachio and almond tuiles
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