260. Pistachio Tuiles

Tuiles are a French cookie, distinguished by their thin and crisp texture, and slightly concave appearance.
A tuile is French literally translates to "tile", and truly when stacked with a little over-lap, they most certainly do resemble roof tiles.

I adapted this recipe from Martha's Cookies,  but the recipe is also available online on Everyday Food.
Tulies come in sweet versions, and less commonly in savory forms.
Traditionally, the batter is said to consist of flour, white sugar, melted butter, and almonds. This version contains pistachio nuts instead of the almond.

Ingredients:

2/3 cup sugar

3 large egg whites

pinch of salt

1/4 cup butter, melted and cooled

2 Tbsp flour

1/2 cup shelled unsalted pistachios, finely chopped in a food processor

Method:

Preheat oven to 350F.

Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved.

Whisk in butter, then flour.

Stir in pistachios.

Line a baking sheet with a nonstick baking mat.

Place two rolling pins beside each other, supported so they will not roll (you will use the rolling pins to form tuiles).

Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes.

Let cool on baking sheet 30 seconds.

Working quickly with one cookie at a time, lift cookies from sheet and drape them over rolling pins.

(If cookies become too crisp to work with, return to oven until pliable, about 1 minute.)

Let cookies cool completely until they slightly harden and take the concave shape of the rolling pin.

Repeat with remaining batter.

Tuiles can be stored in an airtight container up to 1 week.

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