Almond Tuile

Method

1. Beat the butter & sugar until light & fluffy.

2. Sift in the dry ingredients.

3. Whisk up egg whites to stiff peaks & fold in.

4. Spread the mix in small thin discs on a baking sheet & cook at 180ºC until golden brown, approx. 10 mins.

200g	Butter
300g	Sugar
4	Eggs
560g + 60g	Flour
135g	Hazelnuts (roasted, skinned & chopped)
120ml	Pernod
2	Star anise (toasted & crushed)
3 tsp	Baking powder
½ tsp	Salt

1. Cream the butter until light & fluffy then add the sugar.

2. Continue creaming until fluffy again & then add the eggs & beat until smooth.

3. Mix in the Period, then fold in the flour, salt & baking powder.

4. Add the nuts & spices, then roll into 2 rolls & place on a parchment paper lined baking sheet.

5. Bake at 170ºC for about 25 mins or until lightly browned.

6. Allow too cool for 5 mins before cutting into 2cm slices.

7. Place the slices back onto the lined baking sheet & bake until they are a light golden brown, then turn & repeat on the other side.