Sunday, October 3, 2010

Tuiles aux Amandes

It poured cats and dogs over the last couple of days to the point that the Schyulkill river partly overflowed. Because we could see it from the car on our scenic route to/back from school, we started talking about the river and how it could "sortir de son lit". My younger one laughed when he heard that expression and he still talks about it when we see the river. He even makes up a story where "la rivière dort dans son lit; elle se réveille parce qu'il pleut et décide de se lever. Elle déborde et sort de son lit", which in English roughly translates into "the river is sleeping in its bed and then wakes up because of the rain, decides to get up and get outside of its bed." I love hearing my children learn new expressions and use them appropriately. Because I love proverbs and cookies expressions, I could not resist baking "tuiles aux amandes" the other day to go along a sorbet. It's hard to explain to my kids what "tuiles" are in the US since all roofs around us are made of shingel!! Fortunately, we spent enough time in rural France this past summer for them to remember les tuiles! Especially when they are falling from the roof! Telling them that the delicious cookies they just had are called tuiles aux amandes just made them laughed! They wanted to build a house... but got more motivated by eating the tuiles! No need to have a roof with real tiles to make tuiles aux amandes. But it you do have some real tiles above your head, that will give you a good excuse to teach a French word to your children! It can't hurt. These tuiles won't fall off!  Bon Appétit!
- 115 gr. (4.05 oz) sugar
- 125 gr.(4.4 oz) slivered almondes
- 125 gr.(4.4 oz) buttermilk
- 30 gr. (1.05 oz) Flour
- 30 gr1.05 oz) Almond flour

  • Pre-heat oven to 380F (190C)
  • In a pot mix in sugar, almonds and buttermilk together. Bring to a boil and cook for 2 minutes
  • Dump flour and almond flour and stir.
  • Scoop out the dough and place each scoop on parchment paper, flattening them so that they are "thin"
  • Cook in the oven for 12 minutes or until golden brown
  • Cool on a rack.
My Personal Comments
  • If you want the tuiles to be a little bit "rounded", cool them on a round surface (dough roller, bottle, etc.)

1 comment: