I think my favorite part of our Apple Bretonne Tartlets is the sweet crunchy almond topping. When I was making them the other day, I had some leftover sugar soaked almonds. Bakers never like to waste anything and we also love to reinvent the wheel. Using a 3-inch biscuit cutter as a template, I shaped the unbaked almond topping into round cookie shapes and popped them in the oven for 15 minutes. They disappeared quickly like magic. The bakers loved them and insisted we make them part of our cookie collection. The texture is delicately crisp and the taste is not overly sweet—and I love the added dimension of the vanilla. The extra bonus is they are gluten free—perfect for those with a wheat allergy. Now if I can only make them sugar-free for my husband Bill, that would be a miracle. I promised him I would work on it!
ALMOND CRISPS
Makes 16 3-inch-diameter cookies
3 large egg whites, at room temperature
1/2 cup sugar
1 teaspoon pure vanilla or the seeds from 1/2 of a vanilla bean
3 cups (12 ounces) sliced almonds with skins, lightly toasted
1 Position racks in the center and top third of the oven and preheat to 350ºF. Line 2-half sheet pans with parchment paper.
2. Whisk the egg whites in a medium bowl until foamy. Whisk in the sugar and vanilla. Using a silicon spatula, gently fold the almonds into the egg white mixture taking care not to break the nuts.
2. Using a 3-inch-diameter entremet ring or straight-edged cookie cutter, place 2 rounded tablespoons of the nut mixture in the center of the ring on the sheet pans, about 1 inch apart. Using your fingers, evenly distribute the mixture. Remove the ring. Continue shaping the remaining crisps.
3. Place the trays in the oven and bake for 10 minutes. Rotate the trays after 10 minutes and bake for an additional 5 minutes, until golden brown. Set the timer—they burn quickly!
Tags: Almonds , Apple Bretonne , Crisps , Gluten-free , Wheat-free
Categories: Cookies
Sarabeth replied to comment from Vicki Bensinger
| March 4, 2012 9:34 AM
Music to my ears!!!!
i have made these 4 times and tonight added toasted coconut to them. now they are even more fantastic! a great cookie for passover also!
how long do you think these will last? could i mail them across the country (u.s.)? thank you!
Sarabeth replied to comment from christina
| April 4, 2012 1:55 PM
These cookies keep for a long time in an airtight container. I worry about them breaking so pack them carefully.
Wow these look positively delicious and so simple. No wonder they didn't last long.
By the way I LOVE your book. I've tried many recipes and they are all sensational. You don't find that too often in a cookbook.