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

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.

285,1104.5/5 for 34 ratings

Last modified on: May 21^th 2019

Preparation

Resting

Cooking

Start to finish

30 min.

18 min.

1 hour 18 min.

Step by step recipe

Stage 1 - 3 min.

Preparing the mixture

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

Stage 2 - 2 min.

In a bowl mix 100 g flaked 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.

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...

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.