Ingredients

  • 2 large cloves garlic, peeled
  • ¼ pound butter, at room temperature
  • 2 teaspoons sugar
  • 2 egg whites
  • ½ teaspoon salt
  • cup flour
  • ¼ cup freshly grated imported Italian Parmesan cheese
  • 2 tablespoons chopped fresh rosemary leaves
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      570 calories; 49 grams fat; 31 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 9 grams protein; 131 milligrams cholesterol; 810 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

42 – 48 tuiles

Preparation

  1. Preheat the oven to 325 degrees.
  2. Place the garlic cloves in a small saucepan, cover with water and simmer until the garlic is very tender, about 20 minutes. Drain and mash the garlic. You should have about one teaspoon.
  3. Place the garlic in a food processor and add the butter. Process to blend. Add all the remaining ingredients except the rosemary and process until blended.
  4. Drop heaping teaspoonfuls of batter three inches apart on a nonstick baking sheet. Dip your fingertip in cold water and spread each mound of batter into a circle about two inches in diameter.
  5. Place a bit of chopped rosemary in the center of each. Bake about six to eight minutes, until the cookies have browned around the edges. Transfer with a spatula to a double thickness of paper towel and allow to cool.

45 minutes

Dining and Cooking