Almond tuile cookies
Almond tuile is an elegant French cookie. With just six simple pantry ingredients, you can easily make these crisp, buttery and nutty cookies. They are perfect as everyday cookies as well as cookies for special occasions.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 18 cookies
- 2 egg whites (60 grams or 1/4 cup)
- 1/3 cup flour (40-42 grams)
- 1/4 cup sugar (50 grams)
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter, melted (60 grams)
- 1/2-2/3 cup sliced almonds (60-80 grams)
Preheat oven to 350F (or 175C).
Add egg whites to a mixing bowl. In another bowl, combine flour with sugar, and then add them to the egg whites. Whisk until well blended. Add vanilla extract and melted butter, whisk until the batter is smooth. The batter will look somewhat like sweetened condensed milk. Cover and refrigerate for about 20-30 minutes.
Spread almond slices into a thin layer on a baking sheet. Bake for about 5-6 minutes until lightly golden and fragrant. Set aside to let cool.
Remove the batter from the refrigerator, add almond slices and use a spatula to fold in.
Line a baking sheet with a silicone baking mat (or parchment paper). Add 1/2 tablespoon of batter onto the mat and use a knife (or back of a spoon, an offset spatula) to spread the batter into a thin circle about 3 - 3 1/2 inches (about 8 centimeters) in diameter. Make a few more circles, depending on the size of your baking sheet, spacing them about 2 inches apart. They will not change much in size.
Bake tuiles for 9-11 minutes until the edges are golden brown. Remove the baking sheet from the oven. Slide a knife underneath a tuile to lift it from the sheet, and then place it over a rolling pin (or a can, a bottle or in a tall glass) to form the curved shape. Work quickly to shape the remaining tuiles on the sheet.
You may need to bake several batches. Refrigerate batter while waiting to make a new batch. Before starting a new batch, let the baking sheet and mat cool completely before spreading batter onto it.
This recipe can make about 18 tuiles which are 3 - 3 1/2 inches in diameter. You can make them as big or as small as you like, just make sure you spread the batter thinly.
My tuiles are not too sweet. If you have a really sweet tooth, you can add one more tablespoon sugar.
Keep an eye on the tuiles during the last 1-2 minutes of baking because they can be over-baked quite fast.
When things go wrong, tuiles can be chewy instead of crisp. Here are a few reasons that may cause this:
- Incorrect measurement of ingredients: I cannot stress enough the importance of measuring egg whites and flour in this recipe. It's best if you can weigh all ingredients. If you can't, make sure you spoon flour into your measuring tool instead of scooping out flour with your tool. That makes a big difference!
- Tuiles are too thick: try to spread the batter thinner.
- Tuiles are under-baked: try to bake them slightly longer. You can bake a first batch of two tuiles to get used to cooking time and temperature.