Ingredients
- 2 large cloves garlic, peeled
- ¼ pound butter, at room temperature
- 2 teaspoons sugar
- 2 egg whites
- ½ teaspoon salt
- ⅓ 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
- Preheat the oven to 325 degrees.
- 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.
- 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.
- 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.
- 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