Day three of the Twelve days of cookies finds us in the 80’s again, but this time in the late 80’s. The charts were rockin’ to The Escape Club singing Wild Wild West, Bobby McFerrin released Don’t Worry, Be Happy, and Bon Jovi (Who rocks, occasionally) released Bad Medicine. The Big Hair Craze was fading into the mullet, and The car of choice for most people ws beginning to look something like the modern SUV- Don’t worry, it’s not too late to sell your car!
According to Gourmet magazine, the best cookie of the year was the pistachio tuile. They had this to say… But they were wrong:
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.
Umm, that was supposed to be teaspoons, not tablespoons, people… Geez. Of course, that’s not the only thing they got wrong. Like “not everyone loves Amaretto.” I’m one of those people, and these things taste like Amaretto, so not my favorite thing ever… Not by a long shot.
My wife loves them however, so they have redeeming qualities. In all they’re pretty simple to make, taste like half a tiramisu (add a little cream and you’re there). For me, any other extract in the world would probably make these things good, but the almond extract flavor is just too much. Perhaps with hazlenut extract I’d love them, but that wasn’t the recipe.
So if you like amaretto I’d say give them a 9. On my personal scale they rate a solid 4.
But they are pretty, aren’t they?
Pistachio Tuiles Cookie Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
12 Serving Size:
1
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 18mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
What I would have done differently had I thought of it at the time:
I’m not a fan of the flavor of these guys, so I’ll probably opt for just about anything but almond extract if I make them again. My wife loves them, however.
My co-conspirators:
- Kelly of Sass & Veracity
- Judy of No Fear Entertaining
- Claire of the Barefoot Kitchen
- Sandy of At the Baker’s Bench
- Courtney of CoCo Cooks
- And Andrea of Andrea’s Recipes, who first thought of inviting us in on this little blog party.
So I take you didn’t like them…lol! I sure don’t remember any of them being served at my well heeled parties in the 80’s! They really do look pretty though and I’m glad your wife at least likes them!
I didn’t attend well-heeled parties in the 80s, so I don’t remember these at all. LOL Amaretto is a flavor I like in small amounts and mixed with other things. For example, I really like it in white sangria. I’d probably give the amaretto a go at least once to try these cookies. They did turn out quite pretty, so you obviously did an excellent job!
Almond extract is either one of those love or hate flavors. Personally I love it and feel its a great compliment to the oisatchio. These cookies look very elegant. I like the anaolgy to the petite fours of the 50’s.
Sorry you didn’t like the cookies, but I think they look yummy – but I like the flavor or almond. They sure are pretty.
Laurie,
If you like almond extract, you’ll love these. Just not quite my style
Judy,
Well… once cooled they didn’t suck… But they’re not realyy my bag. The wife’s been happily munching them though, so it’s just me.
Andrea,
My idea of a party in the 80’s didn’t involve cookies at all! Usually they involved a lot of free flowing booze and some cheese puffs, LOL! And if you like amaretto even a little, I’m sure you’ll love these. They’re a snap to make, so you might as well try them.
courtney,
Almond extract is great in a lot of things. For me these just had too much of it. Maybe some hazlenut extract of lemon extract… Hmmm, I like the sound of lemon and pistachios….
You have some new fans in Boston, Jerry. We all love ya’. Thanks for doing what you do!
Well, they certainly are pretty. Very. I’ve always wanted to make them but never have. I tell you, with the Brandy Snaps I make needing to be wrapped around a spoon, I’d say close enough for gov’ment work. But yours look perfect. As far as the almond extract goes, add a bit of vanilla or just sub it out. I like almond flavoring with stone fruit — YUM. Maybe some nuts….but my mother can’t stand it so…I’m thinking you’re a chunky cookie type of guy.
They look fantastic! They’d be great served with some ice cream too.
I love amaretto but in moderation. I can see how it might over power a delicate creation such as a tuille. They are indeed elegant, however!
Oh my gosh those look good
I like pistachios so I think I’ll definitely like them and it’s really beautiful. Would be nice to give as a gift in a beautiful box.