Espresso tuile

 
                               ESPRESSO TUILE
 
 Recipe By     : BAKERS' DOZEN (GALE GAND) SHOW #BD1A31
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  teaspoon      salt
    1      cup           brown sugar
    1      cup           corn syrup
    1 1/4  cups          all-purpose flour
    6      ounces        butter softened
      1/2  teaspoon      vanilla extract
      2/3  cup           crushed espresso beans
    1      cup           chopped pecans
 
 Combine salt, brown sugar and corn syrup in mixer bowl with paddle
 attachment. Add flour,
 butter and vanilla extract, mix well. Add espresso beans and pecans. Place
 the batter in heaping
 tablespoons on non-stick baking sheet - 3 cookies at a time. Bake in
 preheated 350 oven 8 - 10
 minutes. Watch carefully. Remove cookie sheet from the oven. Peel off, one
 at a time, from the
 sheet. Drape over 3 pieces of crumpled shaped parchment paper. Timing here
 is important. If
 cookies become too hard before draping, place in oven to soften. Cookies, if
 too soft, will tear,
 and if too hard, cookies will crack when removing from the cookie sheet.
 Yield: 40 tuiles
 
 
                    - - - - - - - - - - - - - - - - - -