Try making this sweet, delicate cookie with any nut. It’s a terrific garnish for ice creams or chocolate desserts.
You can make a stencil with the lid from a yogurt container. Cut off most of the lip, leaving a piece to use as a tab. Trace a 2 1⁄4-inch circle in the center of the lid and cut it out with a sharp knife. If you aren’t making these for the Bitter Chocolate Custard dessert on page 174, you can just sprinkle the powder in a thin, even layer on a Silpat, bake, and let cool. Then you can cut or break the tuile into abstract shapes.
Recipe information
Yield
makes about thirty 2 1/4-inch cookies
Ingredients
Preparation
Step 1
Combine the fondant and corn syrup in a saucepan and cook over medium heat until a light caramel color. Stir in the pistachios and scrape out onto a Silpat or parchment. Let cool completely.
Step 2
Heat the oven to 325°F or 300°F on convection.
Step 3
Break the pistachio mixture into small pieces. Working in small batches, process to a very fine powder in a spice grinder.
Step 4
Line a baking sheet with a Silpat and set a 2 1/4-inch round stencil (see Note) on top. Sprinkle a thin, even layer of the powder into the stencil. Lift the stencil up and repeat.
Step 5
Bake until golden brown, about 10 minutes. Let cool completely and store, layered between pieces of parchment, in an airtight container.
