Try this Espresso Tuile recipe, or contribute your own.
Suggest a better descriptionCombine 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 Recipe By : BAKERS DOZEN (GALE GAND) SHOW #BD1A31 Posted to EAT-L Digest 5 November 96 Date: Wed, 6 Nov 1996 20:33:33 -0600 From: Jackie Bordelon
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Serving Size: 1 Serving (1136g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4935 | ||
Calories from Fat: 1967 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 218.5g | 291 % | |
Saturated Fat 94.4g | 472 % | |
Monounsaturated Fat 80.4g | ||
Polyunsanturated Fat 29.4g | ||
Cholesterol 365.7mg | 113 % | |
Sodium 3247.4mg | 112 % | |
Potassium 1310.1mg | 34 % | |
Total Carbohydrate 761.4g | 224 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 745.9g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4935
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