Last week I shared with you a traditional Sevillian Cookie, the Tejas Dulces and I was so smitten with it that I had to develop a gluten-free version. There are some recipes that are not worth converting to gluten free, they simply would not work, but some, like this particular recipe, shines brighter than its glutenated counterpart! I absolutely love this recipe, to the point that I’ll probably make this one my standard.
Gluten Free Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)
A KitchenInspirations Original Recipe
Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes
- 30 g (2 tbsp) unsalted butter
- 75 g (3/4 cup) almonds, thinly sliced and toasted
- 1 large egg, at room temperature
- 80 g (~1/3 cup) sugar
- 1 tsp almond flavour
- 1 tsp pure vanilla
- 50 g Gluten Free flour (I used this mix)
- pinch of salt
- Toast the almonds until golden. Set aside to cool.
- Melt the butter and set aside to cool.
- Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
- Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
- Pre-heat the oven to 265° F (130° C).
- Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter.
- Bake for 45 to 50 minutes or until evenly golden, turn the pan once about halfway.
- While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
- Once cooled, store in an airtight container for about a week, but they won’t last that long!
- I increased the flavourings to one teaspoon each because I am not a fan of the taste of gluten-free flour mix.
- You may use a commercially prepared gluten free flour but I tested the recipe with my mix.
- The gluten-free baked up about 10 minutes quicker because the batter spread a little further than the glutenated one!