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Pecan Tuilles

Pecan Tuilles
Named for the old-fashioned French curved roof tiles whose shape they resemble, these delicate, crisp cookies rival those served at the best restaurants. Present them with after-dinner drinks and a bowl of seasonal fruits.

Ingredients:

  • 1/2 cup pecans, plus 1/3 cup, finely chopped
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 5 Tbs. unsalted butter, melted and cooled
  • 2 large egg whites, lightly beaten
  • 1/2 tsp. vanilla extract

Directions:

Preheat an oven to 350°F. Butter a large, heavy baking sheet.

In a food processor, combine the 1/2 cup pecans and the sugar. Process until finely ground. Transfer to a bowl. Stir in the flour, then the butter, egg whites and vanilla. Working in batches, spoon the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the mounds at least 3 inches apart. Using an icing spatula or a knife, spread each mound into a round 2 1/2 inches in diameter. Sprinkle each round with 1/2 tsp. of the chopped pecans.

Bake until the edges are dark golden and the centers are lightly golden, about 9 minutes. Working quickly and using a thin metal spatula, lift each cookie from the sheet and drape it over a rolling pin. Let cool completely, then transfer to a rack. Repeat with the remaining batter and chopped pecans, buttering the baking sheet for each batch. Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 24 cookies.
Adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998).