This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
403 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,...
341 K5 3 hours 9 min.
This recipe uses (among others)
Flakeds almonds
Like these other recipes: New peas with almonds, Apple and whisky crumble, Soft apple cookies, Toasted flaked almonds, Pea and avocado salad, ... See them all 21
Caster sugar
Like these other recipes: Flambéd bananas , Jam doughnuts, Rice pudding with fruit and nuts, Brioche dough, Fruit crémeux, ... See them all 377
Egg white
Like these other recipes: Croquants de Cordes, Mousse with two chocolates, Macaronade mixture, Pistachio madeleines, Marzipan (almond paste), ... See them all 54
Butter
Like these other recipes: "Moelleux" cake batter, Puff or flaky pastry (pâte feuilletée), Snow peas sautéed in butter, Fillets of sole Dieppoise, Breton sablé biscuit dough, ... See them all 497
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020552 K 44.2 14 hours 30 min.
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking... January 23th 2011198 K4.7 1 hour 40 min.
Arlesian Biscuits
These small almond and lemon-flavoured biscuits have a short, melt-in-the-mouth texture. They are known as "sablés arlésiens" in French. July 30th 201489 K5 1 hour 35 min.
Crusty pistachio, almond and apricot flan
The filling of this pistachio flan with almonds and apricots contrasts with crisp case, made with puff pastry, rather than the more usual shortcrust pastry. July 13th 202273 K4.3 1 hour 25 min.
Scrambled eggs and leeks on toast
Scrambled eggs on toast, but with a difference: the eggs are partnered with smoked cheese and topped with just-cooked shredded leeks. March 23th 202235 K 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.