Frank's Recipes! Anise Tuiles

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Anise Tuiles

3 Egg Whites (Large-size Eggs)
3/4 cup Confectioners' Sugar
1/2 cup All-purpose Flour
6 tablespoon Unsalted Butter (no substitutions), melted
3/4 tsp. Anise Extract
1/4 tsp. Salt

Makes About 2 1/2 Dozen Cookies

Pre-heat oven to 350-F degrees. Grease a large baking sheet and set aside.

In large mixing bowl, beat egg whites, confectioners' sugar, and flour with a wire whisk until well blended and smooth. Beat in melted butter, anise extract, and salt.

Drop one heaping teaspoon of the mixture onto the prepared cookie or baking sheet. Repeat the process to make 3 more cookies, about 3 inches apart. With a small spatula, spread each cookie to a 3-inch round.

NOTE:
Do not place more than 4 cookies on the baking sheet because almost immediately after baking, the cookies must be shaped before they harden.

Bake cookies for 5 to 7 minutes, just until the edges are golden. With a pancake turner, quickly remove one cookie to a wire rack. With freshly cleaned hands, gently shape the warm cookie to flute the edges.

Repeat the process with remaining cookies on cookie sheet, working as quickly as possible. If the cookies become too hard to shape, return cookie sheet to the oven to soften the cookies slightly.

Continue baking, repeating the spreading and shaping process with remaining batter. Store cookies in an air-tight container for up to 2 weeks.