These almond tuille cookies are paper thin and can be shaped while warm.
- Takes 40 mins + cooling
- makes about 15
- 60ml castor sugar
- 1 egg white
- 35ml cake flour
- 20ml sunflower oil
- 5ml vanilla essence
- 60ml flaked almonds
- Preheat oven to 180°C. Beat the sugar and egg white for about 1 minute or until foamy. Sift in the flour
and whisk in with the oil and vanilla until smooth. Set aside for 5 minutes.
- Spread 5ml of the batter into an 8cm round on a baking paper lined tray. Repeat with the rest. Sprinkle with almonds.
- Bake for about 5 minutes or until the edges are golden. Cool until crisp before removing from the paper.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART PROPS: COPPER AND WOOD TRAY, WOOLWORTHS
Magazine issue date: December, 2019