Easy Molasses Almond Tuiles – A festive golden cookie that’s lacy and crisp.
Molasses almond tuiles is one of those Holiday cookie recipes that looks fiddly and impressive but really takes little effort. The batter mixes up quickly and goes a long way (this recipe makes about 50 cookies).
When I was in high school and university my mom used to head off to New York City in early December with a group of friends. From the stories mom would tell about the decorations, it seemed like the most festive city in the world.
Mom loved to visit the specialty food shops and would come home with imported cookies that we couldn’t get at home. One of the treats she would bring us were cigar shaped cookies that were crisp and filled with chocolate. I loved the look of them on a plate and the crispy texture was outstanding.
The crispy texture of these cookies reminds me a bit of those special New York treats. It makes them irresistible, like potato chips.
My greatest challenge with this recipe was gathering enough suitable things to drape the warm cookies over until they had set. (I used my rolling pin and a bunch of slender vinegar bottles.) You can also create cigar-shaped cookies by rolling the just-baked tuiles around the handle of a wooden spoon.
Add molasses almond tuiles to your cookie tray or use them to decorate holiday cakes.
The recipe is adapted from a tuile recipe in the December 2016 issue of Canadian Living magazine.
Honey Molasses Almond Tuiles
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 3 Tbsp. Crosby’s Fancy Molasses
- 1 Tbsp. honey
- 1 Tbsp. lemon juice
- Pinch salt
- 2/3 cups all-purpose flour
- 1/2 cup + 1 Tbsp. sliced almonds
- In a medium saucepan melt butter over medium heat. Stir in brown sugar, molasses, honey, lemon juice and salt. Cook, stirring constantly, until sugar is dissolved (2 min.). Remove from heat and stir in flour and almonds. Chill until firm (about an hour).
- Preheat oven to 350 F and line large baking sheets with parchment paper.
- Using a teaspoon measuring spoon, scoop batter and roll into balls. Arrange on baking sheet about 3” apart.
- Bake until golden and bubbly, about 8 minutes. Let cool until starting to firm up (about 90 seconds).
- Using a spatula, lift cookies and drape over a rolling pin or slender bottles until firm. Or, roll soft cookies around a thick handled wooden spoon. If the cookies aren’t setting quickly lay them back on the cookie sheet and back for another minute or so. (Watch closely so they don’t burn.)
- Transfer directly to rack to cool completely.
- Refrigerate dough between batches to firm up.
Makes about 50 cookies.