Crispy and tasty cookies which are great to decorate pastries with, if you can keep from eating the whole batch! If you want to make tiny ones for decoration, halve this recipe. A small scale helps a lot, except for the pistachios the quantities are small for each ingredient.
For regular tuilles, use medium size chopped pistachios. For small tuilles, finely chop the nuts.
- 2 tsp water
- 12gr honey
- 20gr butter
- 40gr sugar
- 8gr flour
- 80gr chopped unsalted pistachios
Makes approx 12 tuilles or 40 small ones
Melt together the water, honey and butter.
Beat in the sugar and flour until a smooth batter forms.
Stir in the chopped pistachios.
Place tablespoons of the batter on a silicone mat on a baking tray. Spread the mixture a bit, then smooth with a wet finger.
Bake for 10-12 minutes (12 for large, 10 for small tuilles) on 175°C, rotating the tray halfway through.
Leave the cookies to cool on the silicone mat.