Espresso Tuile
Yield
12 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
light corn syrup
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 6 | ounces |
butter
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
coffee beans, whole
|
* |
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
light corn syrup
|
|
| 296 | ml |
all-purpose flour
|
|
| 173.4 | ml/g |
butter
softened |
|
| 2.5 | ml |
vanilla extract
|
|
| 158 | ml |
coffee beans, whole
|
* |
| 237 | ml |
pecans
chopped |
|
Directions
Combine salt, brown sugar and corn syrup in mixer bowl with paddle attachment.
Add flour, butter and vanilla extract, mix well.
Add espresso beans and pecans. Place the batter in heaping tablespoons on non-stick baking sheet - 3 cookies at a time.
Bake in preheated 350℉ (180℃) oven 8 to 10 minutes.
Watch carefully. Remove cookie sheet from the oven. Peel off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper. Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, cookies will crack when removing from the cookie sheet.
