Chocolate Dipped Tuiles

Step 1

Preheat oven to 325F and line two baking sheets with silicone mats or parchment paper. Line two baking sheets with parchment paper or silicone mats.

Step 2

Break the egg whites up in a large bowl with a whisk then add the sugar and mix until combined.

Step 3

Beat in the almond extract, butter, and salt until smooth.

Step 4

Stir in the flour with a spatula until just combined then measure out a heaping teaspoon of the batter and transfer to your lined baking sheet. Use the back of a spoon or an offset spatula to spread the batter into a 3 inch circle and repeat. You should bake 3-5 cookies at a time allowing about an inch between each cookie. Bake for 7-8 minutes one batch at a time. The cookies are ready when the edge is golden brown and the centers are a light golden color.

Step 5

Once out of the oven, allow to cool for 40 seconds then lift with an offset spatula and roll onto a round wooden spoon handle or chopstick. Finish the roll by pressing the edge onto your cold counter. Repeat with the remaining batches until the batter is gone.

Step 6

Melt the chocolate over a double boiler then dip the cookies as desired and sprinkle with the chopped PLANTERS® Deluxe Salted Mixed Nuts.

Step 7

Store in an airtight container until ready to serve.