Espresso Tuile

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment. add flour, butter and vanilla extract and mix well. add espresso beans and pecans
• 3 place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
• 4 bake for 8 to 10 minutes, watching carefully.
• 5 crumble 3 pieces of parchment paper and set on a dry work surface
• 6 remove cookie sheet from the oven.
• 7 peel the cookies off, one at a time, from the sheet. drape over 3 pieces of crumpled shaped parchment paper.
• 8 timing here is important. if cookies become too hard before draping, place in oven to soften.
• 9 cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.