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Name: Almond tuiles
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Yield: 30 tuiles
Cuisine: french
Ingredients: 20 g butter; 100 g flaked almonds; 75 g caster sugar; 15 g flour; 60 g egg white; 5 tablespoons milk

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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.

280,702 4.9/5

Last modified on: April 1^st 2018

For 30 tuiles, you will need:

1 : 20 g butter
2 : 100 g flaked almonds
3 : 75 g caster sugar
4 : 15 g flour
5 : 60 g egg white
6 : 5 tablespoons milk
Total weight: 345 grams

Change for: 10 tuiles 15 tuiles 30 tuiles 60 tuiles 90 tuiles

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Resting	Cooking	Start to finish
30 min.	30 min.	18 min.	1 hour 18 min.

Preservation: 1 or 2 days in a closed metal box.

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1	Preparing the mixture Melt 20 g butter in microwave oven or in a bain marie.	3 min.
2	In a bowl mix 100 g flaked almonds, 75 g caster sugar and 15 g flour.	2 min.
3	Add melted butter and 60 g egg white, mix well, then refrigerate for approximately 30 minutes.	30 min.
4	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 â‚¬ (or £2) coin. They should not be too close together because they will spread out flat.	5 min.
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.
6	Don't worry if you have some "holes" in the middle of tuiles, they won't show after cooking.
7	If you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuiles.	15 min.
8	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.	15 min.
9	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...	5 min.
10	Wait until they have cooled and become very crisp before eating.
11	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.	1 min.
12	Let cool before unmould, curved.	2 min.

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.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
1217	27 gr	107 gr	76 gr
61 %	10 %	10 %	11 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
353	8 gr	31 gr	22 gr
18 %	3 %	3 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 30 tuiles : 1.96 €
Per tuiles : 0.07 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 1

Source: After Gaston Lenôtre, and friendly dedicated to Séverine, Stéphnaie, Danielle and Claudie.

More recipes?

This recipe use (among others)

	Flaked almonds: You can check-out other recipes which use it, like for example: Cookies, Benoîton, Baked Alaska, Little apple turnovers with almonds and raisins, Génoise (Genoa sponge), ... [All]
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Strawberry Charlotte, Apple confectioner's custard, Gâteau Basque , Ciabatta, ... [All]
	Egg white: You can get more informations, or check-out other recipes which use it, for example: Stuffed prunes, Chocolate madeleines, Pavlova, Baked Alaska, Armagnac marzipan, ... [All]
	Butter: You can get more informations, or check-out other recipes which use it, for example: Buckwheat almond biscuits, Nanou's chocolate cake, Chocolate sauce, Warm salad of potatoes and purple artichokes, Moist Lemon Cake, ... [All]

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