Almond tuiles Recipe
Almond tuiles
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

The cookies are best eaten the day they are baked, but can be kept in an airtight container for a day or two.

For 24 tuiles

- 2 eggs
- 30 g / 2 Tbsp. melted butter
- 150 g / 5,3 oz / 3/4 cup sugar
- 80 g / 2,8 oz white flour
- 80 g / 2,8 oz sliced almonds
- 1 small pinch of salt
  1. Beat the eggs and sugar together in a bowl.
  2. Add flour.
  3. Stir in almonds and vanilla.
  4. Stir in warm butter.
  5. Line a baking sheet with parchment paper.
  6. Place batter by teaspoonfuls on baking sheet. Keep a space between them.
  7. Spread the batter with a fork or the back of a teaspoon (dipped in water) to make thin circles.
  8. Bake at 180°C / 350°F until the rim is slightly gold, about 8 minutes.
  9. Remove tuiles with a spatula and drape on a rolling pin for about a minute, or until cooled. If cookies harden before shaping, return to oven to soften for about 1 minute.

Tuiles can also be cooled on a rack and left flat.

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