The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle

Author:Tish Boyle
Language: eng
Format: mobi, pdf
Published: 2011-06-11T15:22:44+00:00

Cookie•10•Final 7/24/02 11:39 AM Page 211

6. Very gently (the tuiles are extremely delicate at this point), slide an offset metal spatula or pancake turner about 1 inch under a short side of one of the tuiles. Using your fingers, gently peel the tuile off the baking sheet and carefully wrap it around the handle of the wooden spoon or the dowel to form a spiral shape. Slide the tuile off the form and transfer it to a plate.

Repeat with the remaining tuiles.

S TO R E IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO A WEEK.

Piped and Molded Cookies

211

Cookie•10•Final 7/24/02 11:39 AM Page 212

financiers

M A K E S ABOUT 29 COOKIES

This is a classic French cookie, an essential part of any petits fours presentation. It’s crisp on the outside, tender on the inside, and springy, sweet, and nutty overall. Traditionally, these are baked in the shape of a gold bar. The Financier was created by a baker whose shop was located near the financial center of Paris, and it was intended to flatter and entice the financiers who frequented the shop. Because the small shallow rectangular molds used to make the classic form are expensive and not especially versatile, I call for mini muffin pans, which work just as well.

glaze

1. Position a rack in the center of the oven and preheat the oven to 375°F.

Almond Glaze (page 360)

Spray two miniature muffin pans with nonstick cooking spray.

financier batter

make the glaze

2.

10 tablespoons (1G sticks)

Prepare the glaze as directed on page 360, and set aside.

unsalted butter, cut into

make the financiers

tablespoons

3. Melt the butter in a medium saucepan over medium heat. Continue to 1 cup slivered almonds

cook until the solids at the bottom of the pan turn light brown and the but-1 cup confectioners’ sugar

ter is fragrant, about 4 minutes. Remove the pan from the heat and let the H cup granulated sugar

butter cool until tepid.

6 large egg whites, at room

4. Place the almonds and confectioners’ sugar in the bowl of a food processor temperature

and process until the nuts are finely ground, about 45 seconds. Transfer the 1 tablespoon dark rum

mixture to a medium bowl and stir in the granulated sugar, egg whites, rum, 1 teaspoon vanilla extract

vanilla extract, and almond extract until well blended. Using a rubber spatula, gently fold in the sifted flour and salt. Fold in the browned butter.

H teaspoon almond extract

H cup all-purpose flour, sifted

5. Pour the batter into a liquid measuring cup. Pour the batter into the prepared muffin pans, filling the cups three-quarters full. Bake the financiers J teaspoon salt

for 15 to 18 minutes, until they are a deep golden brown around the edges.

special equipment

Unmold the financiers and place them on a wire rack set on a baking sheet.

Two 12-cup miniature muffin pans

glaze the financiers

(1-ounce cups)

6. While the financiers are still warm, using a small offset metal spatula, spread a scant teaspoon of the glaze over the top of each one, letting it melt and drip a little over the sides. Let the glazed cookies cool completely.

S

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