“A recipe from Coup de Pouce”
READY IN:
31mins
SERVES:
24
YIELD:
24 tiles
UNITS:
US

Ingredients Nutrition

  • 1 egg white
  • 14 cup sugar
  • 3 tablespoons flour
  • 2 tablespoons butter, melted
  • 1 teaspoon water
  • 12 teaspoon vanilla
  • 34 cup sliced almonds

Directions

  1. Preheat oven to 350°F In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more. Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each. With a metal spatula, spread the tile in a circle of 3 inches of diameter. Put almonds on the tiles.
  2. Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown. Put the tiles on a rack and let cool completely. Cook the remaining tiles the same way. (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper. They will keep 2 days at room temperature.).

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