Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Tuile Leaves 3.2 (45) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: Makes sixteen 4 1/4-inch cookies Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration. Ingredients 1 large egg white ¼ cup superfine sugar ¼ cup all-purpose flour, sifted Pinch of salt 4 teaspoons unsalted butter, melted 2 teaspoons heavy cream ¼ teaspoon pure almond extract Directions Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds. Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool. Repeat process until all batter is used. Cook's Notes A leaf stencil is used to form the tuiles in this recipe. Stencils can be found at crafts stores. Store leaves in an airtight container at room temperature up to 2 days. Rate it Print