1980s Recipes + Menus

Pistachio Tuiles

August 1988
What petits fours were to the well-heeled in the 1950s, tuiles were in the 80s, garnishing every dessert plate in the land. Still, the potato-chip-thin cookie studded with pistachios is a combination that will never go out of style. Drop level tablespoons of batter, then spread into a thin 3-inch round and bake at 350° F for 6 to 9 minutes.

This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
  • 2 tablespoons softened unsalted butter
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon almond extract
  • 1 large egg white at room temperature
  • 2 tablespoons all-purpose flour
  • 1/4 cup shelled natural pistachio nuts, blanched and oven-dried and chopped
  • In a bowl cream the butter, add the sugar, and beat the mixture until it is light and fluffy. Add the almond extract, the egg white, and a pinch of salt, and beat the mixture for 5 to 10 seconds, or until it is smooth but not frothy. Sift the flour over the mixture and fold it in with the pistachios. (The batter will be thin.) Spoon rounded teaspoons of the batter 3 inches apart onto buttered baking sheets and with a fork dipped in cold water spread them to form 2-inch rounds. Bake the cookies in batches in the middle of a preheated 375° F. oven for 5 to 8 minutes, or until the edges are golden brown. Transfer the cookies with a metal spatula to a rolling pin and curve them around the pin. (If the cookies become too firm to remove from the baking sheet, return them to the oven for a few seconds to soften.) Let the cookies cool on the rolling pin. The cookies may be made 1 day in advance and kept in an airtight container. Makes about 12 cookies.
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