Almond Tuiles
This recipe is adapted from James Oseland’s World Food: Paris. It uses the batter from Oseland’s recipe for Crispy Almond Cookies (Tuiles aux Amandes), and makes a few process tweaks. The resulting tuiles are delightfully delicate, shatteringly thin and crisp. They’re super simple to make — the kind of thing you can whip up last-minute when you need an elegant sweet treat or flourish for ice cream.
Don’t be alarmed when you see the tiny amounts of ingredients; you’re reading right. We’ve cut Oseland’s recipe in half and made the cookies much thinner and a little bigger. Feel free to double everything if you want a bunch. Stored in an airtight container, they’ll keep for a few days.
If you want to make them in a hurry, place an egg in a bowl of warm water — it’ll come to room temp very quickly.
Makes about 22 tuiles.
Ingredients
1 egg white, at room temperature
3 tablespoons plus 1 rounded 1/2 teaspoon sugar
Pinch of salt
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
2 1/2 tablespoons butter, melted and cooled to room temperature (or almost)
3/4 cup sliced almonds
Instructions
1. Heat the oven to 375 degrees F. Line 2 sheet pans with kitchen parchment or a baking mat.
2. In a medium-small bowl, whisk together the egg white, sugar, salt, almond extract and vanilla extract until the sugar dissolves and the mixture is foamy. Gradually whisk in the flour until the mixture is smooth. Add the melted butter and mix until just blended.
3. You’ll be making four rows of three cookies on each sheet pan. Spoon a small amount — one level teaspoon is perfect — onto the parchment or baking mat. Using the back of a spoon, spread it into a very thin round — as thin as you can make it — about 3 inches in diameter. Repeat with the remaining batter; they don’t need to be more than an inch apart. Evenly sprinkle each cookie with a generous pinch of the almonds.
4. Bake until the cookie’s edges are golden-brown, about 5 or 6 minutes. Watch them carefully in the last minute, as they’ll go from not done to over-baked very quickly. Carefully slide the parchment or baking mat with the cookies onto a cooling rack. They’ll cool and crisp up very quickly; once they do, they’re ready to serve. Store in an airtight container at room temperature for up to a few days.
Almond Tuiles
Ingredients
- 1 egg white, at room temperature
- 3 tablespoons plus 1 rounded 1/2 teaspoon sugar
- Pinch of salt
- 1/8 teaspoon almond extract
- 1/8 teaspoon vanilla extract
- 1/4 cup all-purpose flour, sifted
- 2 1/2 tablespoons butter, melted and cooled to room temperature (or almost)
- 3/4 cup sliced almonds
Instructions
- Heat the oven to 375 degrees F. Line 2 sheet pans with kitchen parchment or a baking mat.
- In a medium-small bowl, whisk together the egg white, sugar, salt, almond extract and vanilla extract until the sugar dissolves and the mixture is foamy. Gradually whisk in the flour until the mixture is smooth. Add the melted butter and mix until just blended.
- You’ll be making four rows of three cookies on each sheet pan. Spoon a small amount — one level teaspoon is perfect — onto the parchment or baking mat. Using the back of a spoon, spread it into a very thin round — as thin as you can make it — about 3 inches in diameter. Repeat with the remaining batter; they don’t need to be more than an inch apart. Evenly sprinkle each cookie with a generous pinch of the almonds.
- Bake until the cookie’s edges are golden-brown, about 5 or 6 minutes. Watch them carefully in the last minute, as they’ll go from not done to over-baked very quickly. Carefully slide the parchment or baking mat with the cookies onto a cooling rack. They’ll cool and crisp up very quickly; once they do, they’re ready to serve. Store in an airtight container at room temperature for up to a few days.
