These tuile-like cookies have a rich caramel flavor, but are packed with nuts. The addition of bread flour, which contains more gluten than all-purpose flour, makes them sturdier than traditional tuiles.
Recipe information
Yield
makes about 2 1/2 dozen
Ingredients
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.
Step 2
Place a 12 by 16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.
Step 3
Preheat oven to 350°F. Line two baking sheets with parchment.
Step 4
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds. Place rounds on baking sheets, spacing 3 1/2 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
