Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground.
It is not difficult to succeed, you just need to work fast after taking them out of the oven.
It is not difficult to succeed, you just need to work fast after taking them out of the oven.
399 K 4.3/5 (46 reviews)
1 hour 20 min.
Easy
2.00 €
30 tuiles
6 IngredientsLast modified on: August 21th 2019
For 30 tuiles, you will need:
- 1
20 g butter - 2
100 g flakeds almonds - 3
75 g caster sugar - 4
15 g flour - 5
60 g egg white - 6
5 tablespoons milk - Total weight: 345 grams
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Stage 2 - ⌛ 2 min.
In a bowl mix 100 g flakeds almonds, 75 g caster sugar and 15 g flour.
Stage 3 - ⌛ 30 min.
Add melted butter and 60 g egg white, mix well, then refrigerate for approximately 30 minutes.
Stage 4 - ⌛ 5 min.
Shaping tuiles
Preheat the oven to 360°F (180°C).
Put a cooking parchment on a baking sheet, deposit small heaps of mixture, approximately the size of a 2 € (or £2) coin.
They should not be too close together because they will spread out flat.
Stage 5
With a fork dipped in milk, flatten each heap of mixture carefully.
The more your future tuile is flattened, the crisper and thinner it will be after cooking.
The more your future tuile is flattened, the crisper and thinner it will be after cooking.
Stage 6
Don't worry if you have some "holes" in the middle of tuiles, they won't show after cooking.
Stage 7 - ⌛ 15 min.
If you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuiles.
Stage 8 - ⌛ 15 min.
Baking
Do this with all the small heaps.And cook in the oven for 10/15 minutes.
Watch carefully for colouration, especially towards the end of cooking time. The ideal tuile is (according to some) brown around the edge, and still quite pale in the middle.
Stage 9 - ⌛ 5 min.
As soon as the tuiles are cooked, you need to remove the baking sheet from the oven as quickly as possible, because hot the tuiles are still soft and easy to handle. But as soon as they cool, they harden and become brittle. So as quickly as possible, remove tuiles from paper using a palette-knife, and place them on a rack to cool.
If you wait too long, they will cool on the paper and stick to it firmly, and then will inevitably break when you try to separate them, which would be a pity...
If you wait too long, they will cool on the paper and stick to it firmly, and then will inevitably break when you try to separate them, which would be a pity...
Stage 10
Wait until they have cooled and become very crisp before eating.
Stage 11 - ⌛ 1 min.
Curved tuiles
If you want to have "professional" tuiles, i.e. evenly curved tuiles, as soon as they come off the paper you must mould them over something round like a glass, a baguette mould or even a proper tuile mould which is a kind of non-stick channel. The tuile (still hot) will mould under its own weight and set to this shape as it cools.
Stage 12 - ⌛ 2 min.
Let cool before unmould, curved.
Remarks
The tuiles should be kept in an airtight tin, but unfortunately not for very long as they will go soft.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
Keeping: 1 or 2 days in a closed metal box.
Source: After Gaston Lenôtre, and friendly dedicated to Séverine, Stéphnaie, Danielle and Claudie.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 110 RDI=10 % | 80 RDI=10 % | 1,220 RDI=60 % | 5,100 RDI: 60 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 350 RDI=20 % | 1,480 RDI: 20 % |
| Per tuiles | 0 | 3 RDI=0 % | 2 RDI=0 % | 40 RDI=2 % | 170 RDI: 2 % |
How much will it cost?
- For 30 tuiles : 2.00 €
- Per tuiles : 0.10 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
339 K5 3 hours 9 min.
This recipe uses (among others)
Flakeds almonds
Like these other recipes: Toasted flaked almonds, Nanou's chocolate cake, Benoîton, Shortbread tart with sweet apricots and rosemary, Carrot salad with almonds and Comté cheese, ... See them all 21
Caster sugar
Like these other recipes: Tatin apples with mascarpone cream, Pancake batter, Blackcurrant liqueur, Pavlova, Arizona cupcakes, ... See them all 366
Egg white
Like these other recipes: Pistachio madeleines, Cigarettes Russes (Piroulines), Almond dacquoise, Walnut paste, Succès praliné (praline meringue), ... See them all 52
Butter
Like these other recipes: Gratin Dauphinois, Grilled cheese, Pan-baked hash brown (Hash-brown casserole), Brussels-Bombay salad, Two-stage beef chuck , ... See them all 483
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Agen prune cake
This cake from Agen, in southwestern France, is a type of brioche. Inspired by the famous "tarte au sucre" (sugar tart), it is like a thick "galette" with a moist texture, filled with prunes and marzipan with Armagnac. September 16th 201858 K3 1 hour 55 min.
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg. December 12th 201853 K 2 hours 15 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked. November 25th 202089 K 2 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011372 K4.0 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.