Rosemary Tuiles
- Total Time
- 45 minutes
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Ingredients
- 2large cloves garlic, peeled
- ¼pound butter, at room temperature
- 2teaspoons sugar
- 2egg whites
- ½teaspoon salt
- ⅓cup flour
- ¼cup freshly grated imported Italian Parmesan cheese
- 2tablespoons chopped fresh rosemary leaves
Nutritional analysis per serving (46 servings)
26 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Private Notes