Almond tuiles


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.
380 K 4.3/5 (46 reviews)
Grade this recipe:
Keywords:
Last modified on: August 21th 2019
For 30 tuiles, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
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.
Almond tuiles

Preparing the mixture


Melt 20 g butter in microwave oven or in a bain marie.

Stage 2 - 2 min.
Almond tuiles
In a bowl mix 100 g flakeds almonds, 75 g caster sugar and 15 g flour.

Stage 3 - 30 min.
Almond tuiles
Add melted butter and 60 g egg white, mix well, then refrigerate for approximately 30 minutes.

Stage 4 - 5 min.
Almond tuiles

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
Almond tuiles
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.

Stage 6
Almond tuiles
Don't worry if you have some "holes" in the middle of tuiles, they won't show after cooking.

Stage 7 - 15 min.
Almond tuiles
If you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuiles.

Stage 8 - 15 min.
Almond tuiles

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.
Almond tuiles
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...

Stage 10
Almond tuiles
Wait until they have cooled and become very crisp before eating.

Stage 11 - 1 min.
Almond tuiles

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.
Almond tuiles
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.
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 recipe30 RDI=10 %110 RDI=10 %80 RDI=10 %1,220 RDI=60 %5,100 RDI: 60 %
Per 100 g7 RDI=3 %30 RDI=3 %20 RDI=3 %350 RDI=20 %1,480 RDI: 20 %
Per tuiles03 RDI=0 %2 RDI=0 %40 RDI=2 %170 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Nuts, Gluten, egg
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.
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