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Pistachios and Saffron (Kesar Pista) Tuiles by Indiaphile.info
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5 from 4 votes

Pistachio and Saffron (Kesar Pista) Tuiles

Pistachio and saffron (known as kesar pista) is a classic Indian combination. The buttery flavor of pistachio goes superbly with the metallic notes of the saffron.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Dessert
Cuisine: Indian
Keyword: tuilles
Servings: 12
Calories: 93kcal
Author: Puja Thomas-Patel

Ingredients

  • 2 egg whites
  • ½ cup sugar
  • tsp saffron
  • 3 tbsp butter melted and cooled
  • 2 tbsp flour
  • ½ cup pistachios shelled
  • pinch salt

Instructions

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets with parchment (see notes)
  • Finely chop or crush the pistachios (I use a food processor but a knife works too)
  • In a medium bowl, whisk the egg whites until they become foamy
  • Add in the sugar, saffron and salt
  • Whisk until the sugar dissolves and the egg white mixture turns opaque and starts to thicken
  • Whisk in butter, flour and pistachios
  • Drop a teaspoon of batter at a time onto the baking sheet. Make sure to leave at least 2 inches between each drop.
  • Using your finger or an offset spatula, spread each drop of batter into a 2 inch diameter circle. This step is important to make sure you don’t end up with soggy middles. Just spread and even out the batter.
    Pistachios and Saffron (Kesar Pista) Tuiles by Indiaphile.info
  • Bake for 5 to 7 minutes. You can shape the tuiles when they are just out of the oven, so if you like to make shapes this is the time!
  • Cool on a wire rack.
  • Makes about 48 tuiles

Notes

I prefer to line the baking sheet in parchment over a silicone mat because I find that it yields a crispier tuile. Every time I’ve used a silicone mat, I’ve ended up with a slightly gooey center.
Feel free to use a silicone mat if you prefer but you may have to increase cooking time by a minute or two.
I like to melt my butter with the saffron added in the microwave. Heat helps to release the intense yellow color.
Recipe is adapted from Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share

Nutrition

Serving: 4g | Calories: 93kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg