Tuiles are better known, but the same cookies are popular in Sweden. You can make them without almonds, but unless you have allergies I don’t know why you would. Great alone or with ice cream or fruit.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Melt the butter in a small heavy pan over medium-low heat. When it foams, add all the remaining ingredients and stir to blend. Let sit for a few minutes until the batter thickens a bit. Grease and flour one or more cookie sheets (unless they are nonstick—very useful here—in which case just rub with a tiny bit of butter).
Step 2
Drop teaspoonfuls of the batter onto the sheets, allowing lots of room between cookies—these spread like mad. Figure about 6 cookies per sheet. Bake for 5 to 7 minutes, or until lightly browned. Use the thinnest spatula you have to carefully remove the cookies from the baking sheet; drape the hot cookies around the handle of a broomstick propped between 2 chairs or set up a similar arrangement (you can also use a rolling pin or other cylinder). Cool, then eat within a day.
