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.
369K 46 4.3
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Last modified on: August 21th 2019

Keywords for this recipe:
For 30 tuiles, you will need:

Change these quantities to make: 10 tuiles 15 tuiles 30 tuiles 60 tuiles 90 tuiles
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
30 min.30 min.18 min.1 hour 18 min.
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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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,217 Kcal or 5,095 Kj27 gr107 gr76 gr
61 %10 %10 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
353 Kcal or 1,478 Kj8 gr31 gr22 gr
18 %3 %3 %3 %
Per tuiles
Energetic valueProteins CarbohydratesFats
41 Kcal or 172 Kj1 gr4 gr3 gr
2 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 : 1.96 €
  • Per tuiles : 0.07 €

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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This recipe uses (among others)
Flakeds almondsFlakeds almonds: You can check-out other recipes which use it, like for example: Brioche royale, Paris-Brest, Pea and avocado salad, Benoîton, Moist cereal bars, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Cranachan, Grapefruit cake, Yeast-based flaky dough (for croissants), Apricot jam with vanilla, Four quarters, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Macaronade mixture, Finger biscuits, Macarons (the original French macaroons) , Calissons, Italian Meringue, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Oaty walnut cake , Beurre blanc sauce, Breton style shellfish and vegetable soup, Eggs Benedict , Spinach on toast with bechamel, ... All
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