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Anise Tuiles

Anise Tuiles

Stephanie

Stephanie

These cookies are shaped to have a fluted edge after baking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. In a large bowl, beat egg whites, confectioner's sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt.
  3. Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread cookie to a 3-inch round. (Do not place more than 4 on cookie sheet because, after baking, cookies must be shaped quickly before hardening.).
  4. Bake cookies 5 to 7 minutes until edges are golden. With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet to oven to soften cookies slightly. Repeat with remaining batter. (Batter will become slightly thicker upon standing.) Store in tightly covered container.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

YIRA
6

YIRA

12/15/2002

You can use other extracts and or nuts to change the flavor without losing the right consistency of the batter. Disks are easy to freehand with the batter; it flows well. Works best if you bake on baking mat or buttered parchment paper.

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