Sesame - Orange Almond Tuiles (Eggless) . Honestly, I was not much of an online shopper until they started selling bake ware and cook books online. Not that I go crazy buying things, but it’s so good to browse through these written by excellent authors, especially those books with the Look Inside feature.
Of course, I want them all! The Baking Bible by Rose Levy, Dorie Greenspan’s Baking Chez Moi, Peter Reinhart’s The Bread Baker’s Apperentice, Michel Roux’s Pastry the list goes on and on! David Lebovitz is one another author I love and keep going back to again and again. His book Ready For Dessert came to my doorstep a few days (OK long ago!) and it’s a great one to have in your collection! Humor, great recipes and lots of eye-catching pictures. I would have loved to bake one of those custard based recipes by default but time just seems to fly!
In the meantime, it was so easy to decide on the super easy, convenient recipe for Sesame Orange Almond Tuiles. I always fall for tuiles so quickly, almonds, sesame and orange together made it even easier to decide on them. An egg free recipe, you can make the batter (a delicious one!) ahead and refrigerate for upto a week. I was a tad skeptical, having found these versions yielding rather tough, chewy cookies in my previous attempts.
I need not have been as the tuiles baked up quite crisp and very flavorful.
Undoubtedly, they will taste even better filled with some vanilla ice cream!
Soft unsalted butter – 45 grams
Oil (toasted sesame oil if you have) – 15 ml / 1 tablespoon
Fresh squeezed orange juice – 45 ml / 3 tablespoons
Zest of almost one whole orange
Vanilla Sugar – 135 grams
Flour - 35 grams
Flaked almonds – 60 grams
White sesame seeds – 2 tablespoons
Black sesame seeds – 1 ½ teaspoons (or more white sesame seeds)
- In a medium sized saucepan, over low heat, heat the butter, sugar, oil, orange juice and zest until melted and smooth.
- Take off the heat, stir in the flour, almonds and sesame seeds. Let the batter rest for 1 hour at room temperature. If planning to make the tuiles later, refrigerate batter airtight for up to a week.
- Pre-heat oven to 190 C/ 375 F. Line two cookie sheets with baking parchment. David doesn’t recommend using silicon mats for this recipe.
- Set a rolling pin for shaping the tuiles on a folded dish towel, and have ready a wire rack to cool the cookies.
- Drop level tablespoons of batter spaced 3 inches apart (the cookies will spread a lot). Flatten the dough slightly with a dampened finger.
- Bake for 8-10 minutes or till the cookies are evenly browned rotating the sheet in between. Be careful not to burn them. The subsequent batches make take even lesser time. Do make one test cookie to determine the baking time. The cookies will feel soft after the come out of the oven, but will harden as they cool.
- Bake the cookies in batches. Keep the oven on.
- Once you have baked all the cookies, place one baked cookie at a time on the baking sheet. Pop into the oven for 20-30 seconds or till soft. Drape over the rolling pin, press gently, hold for a few seconds till firm again. Slide off the rolling pin, store airtight. You could also shape them into cigars or little cups. Serve filled with vanilla ice cream.
So if you have been looking for an egg free version of these lacy cookies, here is a recipe you could try.
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