Anise Tuiles Popular Recipes

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Anise Tuiles

"These cookies are shaped to have a fluted part after baking."

Ingredients :

three egg whites
3/4 cup confectioners' sugar
1/2 cup all-cause flour
6 tablespoons butter
3/4 teaspoon anise extract
1/4 teaspoon salt

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease a large cookie sheet.
In a large bowl, beat egg whites, confectioner's sugar, and flour until blended and easy. Beat in melted butter, anise extract, and salt.
Drop 1 heaping teaspoon aggregate onto cookie sheet. Repeat to make 3 more cookies, about three inches apart. With small spatula, unfold cookie to a 3-inch round. (Do no longer region more than 4 on cookie sheet because, after baking, cookies need to be formed quickly before hardening.).
Bake cookies five to 7 mins until edges are golden. With pancake turner, quickly eliminate 1 cookie to twine rack. With fingers, lightly form warm cookie to flute edges. Repeat with remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet to oven to melt cookies barely. Repeat with last batter. (Batter becomes barely thicker upon standing.) Store in tightly protected field.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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