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Recipe Name: Anise Tuiles Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 30

3 Egg Whites, Large-size
3/4 Cup(s) Confectioners' sugar, Confectioners' sugar
1/2 Cup(s) All-Purpose Flour
6 Tablespoon(s) Unsalted Butter, no
substitutions melted
3/4 Teaspoon(s) Anise extract
1/4 Teaspoon(s) Salt
The Cook and Kitchen Staff wish you a warm "Noel" as we're off to
France for the second stop on our whirlwind holiday cooking and baking
tour. Just after the December 6th celebration of the Feast of St.
Nicholas, France comes to life for the holidays, reveling in its
richly religious celebrations of Noel. Suddenly "Pere Noel" (aka Santa
Claus) begins to appear in the windows of shops and restaurants
throughout France, and students of every age, enjoying a holiday break
from their studies, are often to be found in Paris cavorting about the
Eiffel Tower. This is France at the holidays, which will be celebrated
for an entire month, through "Epiphany" on January 6th. Peering into
one of the bakery shop windows, you would most likely see today's
recipe, prepared and awaiting your purchase. Just in case you can't
make it to France for Christmas, The Cook and Kitchen Staff offer you
this savory little cookie to sample with your holiday fare. You'll
find this licorice-like crunchy cookie comes in many different shapes
and sizes and is great baking fun to prepare. Pre-heat oven to 350-F
degrees. Grease a large baking sheet and set aside. In large mixing
bowl, beat egg whites, confectioners' sugar, and flour with a wire
whisk until well blended and smooth. Beat in melted butter, anise
extract, and salt. Drop one heaping teaspoon of the mixture onto the
prepared cookie or baking sheet. Repeat the process to make 3 more
cookies, about 3 inches apart. With a small spatula, spread each
cookie to a 3-inch round. Note: Do not place more than 4 cookies on
the baking sheet because almost immediately after baking, the cookies
must be shaped before they harden. Bake cookies for 5 to 7 minutes,
just until the edges are golden. With a pancake turner, quickly remove
one cookie to a wire rack. With freshly cleaned hands, gently shape
the warm cookie to flute the edges. Repeat the process with remaining
cookies on cookie sheet, working as quickly as possible. If the
cookies become too hard to shape, return cookie sheet to the oven to
soften the cookies slightly. Continue baking, repeating the spreading
and shaping process with remaining batter. Store cookies in an
air-tight container for up to 2 weeks. Posted to by Recipe-a-Day
<> on Dec 8, 1998, converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 30
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 12.3mg
Sodium: 22.1mg
Potassium: 5.2mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g

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