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100g all-purpose flour
80g almond flour
2 tablespoons unsalted butter, at room
temperature
110g confectioners' sugar
2 tablespoons grated orange zest
pinch of salt
2 large egg whites
36 fortunes written on 3 x ¼-inch strips
of paper, optional
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Method:
Sift the flours together and set aside.
Put the butter, confectioners' sugar, orange zest, and salt in a bowl
of an electric mixer fitted with the paddle attachment and beat on
medium speed until well combined, about 3 minutes. Turn the
speed to low and add the flour mixture, then the egg whites, mixing
until the dough comes together, about 5 minutes. Transfer to a
large sheet of plastic wrap, flatten into a 1-inch-thick disk, and
wrap tightly in the plastic. Refrigerate for at least 2 hours or
up to 3 days. When ready to bake, preheat the oven to 160°C.
Set out a tuile cookie pan or empty egg carton to use as a cooling
rack for the cookies. You will also need a 4-inch round cookie
stencil. To make your own, take the plastic lid of a large
yogurt or similar container and cut off the rimmed edge. Using a
razor blade or a similar instrument, cut a 4-inch circle out of the
center of the lid, taking care not to cut through the edge of the lid.
Set the cookie stencil on a nonstick baking mat and use a small offset
spatula or a table knife to spread 2 teaspoons of dough evenly inside
the stencil, spreading the dough into a very thin, smooth circle,
about 1/16 inch thick. Continue making the circles, setting them
1 inch apart, until the mat is full. Transfer the mat to a
baking sheet and bake until the tops of the cookies are dry, about 5
minutes. Remove the pan from the oven and, working very quickly,
shape the cookies: one at a time, set a paper fortune, if desired, in
the center of the cookie, fold the cookie in half, and, holding the
cookie with the folded edge facing up, bring the 2 pointed ends upward
so that they come together about the folded edge. The cookies
should still be hot to the touch as you work; if they cool too much,
they will break. If necessary, you can reheat them in the oven
for about 30 seconds to make them pliable again. Set the cookies
in the tuile pan or egg carton to cool, so that they will hold their
shape and cool completely. Repeat with the remaining batter.
The cookies can be stored in an airtight container for up to 1 week.
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