{"id":1494,"date":"2009-03-10T05:25:47","date_gmt":"2009-03-10T10:25:47","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=1494"},"modified":"2009-03-10T16:53:18","modified_gmt":"2009-03-10T21:53:18","slug":"pistachio-tuiles","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2009\/03\/pistachio-tuiles\/","title":{"rendered":"pistachio tuiles"},"content":{"rendered":"

\"pistachio<\/a><\/p>\n

gourmet magazine put out a feature on their favorite cookies<\/a> – one for each year from 1941 to 2008. i’ve got this crazy notion that maybe i can tackle every. single. one. not all at once, mind you, or even in order, but i’d like to keep it in my brain as a “someday” goal. i’ve gotten a few suggestions for which i should bake next via the magic of twitter<\/a> (seriously, why aren’t you following me yet<\/a>?), but wanted to start off with this classic from 1988. apparently when i was 4, pistachio tuiles were the best thing going. at the time, my favorite food was probably hot dogs. or a good grilled cheese. or baloney sandwiches. come to think of it, not much has changed.<\/p>\n

\"pistachio<\/a><\/p>\n

tuiles get their unique shape after<\/em> they bake. you have to scoop them off the baking sheet with a spatula really fast and then lay them over a cylinder to cool. there’s a 10 second window to get this done, so if they stick to the sheet or cool too quickly, put them back in the oven for a few more seconds to loosen. things i loved about this recipe: i happened to have all of the necessary ingredients in my kitchen at the time, they take about 10 minutes to make from melting the butter to pulling them out of the oven, and they’re basically sweet pistachio potato chips. how great is that? oh yeah – and they taste awesome. use them as a scoop for a big bowl of ice cream (pistachio flavored?) or be classy and enjoy with a glass of wine (port?).<\/p>\n

\"pistachio<\/a><\/p>\n

<\/p>\n

\n

pistachio tuiles<\/strong>
\n from goumet magazine<\/a>. makes 12 cookies.<\/p>\n

2 Tbsp softened unsalted butter
\n 1\/4 cup confectioners’ sugar
\n 1\/4 tsp almond extract
\n 1 large egg white at room temperature
\n 2 Tbsp all-purpose flour
\n 1\/4 cup shelled natural pistachio nuts, blanched and oven-dried and chopped<\/p>\n

1. in a bowl cream the butter, add the sugar, and beat the mixture until it is light and fluffy. add the almond extract, the egg white, and a pinch of salt, and beat the mixture for 5 to 10 seconds, or until it is smooth but not frothy. sift the flour over the mixture and fold it in with the pistachios (the batter will be thin).<\/p>\n

2. spoon rounded teaspoons of the batter 3 inches apart onto buttered baking sheets and with a fork dipped in cold water spread them to form 2-inch rounds. bake the cookies in batches in the middle of a preheated 375F oven for 5 to 8 minutes, or until the edges are golden brown.<\/p>\n

3. transfer the cookies with a metal spatula to a rolling pin and curve them around the pin (if the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften). let the cookies cool on the rolling pin. the cookies may be made 1 day in advance and kept in an airtight container.<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

gourmet magazine put out a feature on their favorite cookies – one for each year from 1941 to 2008. i’ve got this crazy notion that maybe i can tackle every. single. one. not all at once, mind you, or even in order, but i’d like to keep it in my brain as a “someday” goal. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-1494","post","type-post","status-publish","format-standard","hentry","category-cookies"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-o6","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1494","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=1494"}],"version-history":[{"count":19,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1494\/revisions"}],"predecessor-version":[{"id":1643,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/1494\/revisions\/1643"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=1494"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=1494"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=1494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}