Crunchy, light and crispy – an Elegant French Cookie that is baked then draped in a stylish, curved shape. Buttery, nutty and delicious! Perfect for Passover, Easter or Mother’s Day (or anytime!)
Making Almond Tuiles is a rewarding experience!
They are super quick to make, and once you get the hang of the technique… beautiful French cookies are born in your kitchen. And they look very impressive!
Enjoy them on their own with a cup of tea or coffee.
Offer a plate of them to company… a spectacular presentation.
Their curved shape pairs well to scoop up mousses and ice creams.
For 18 Tuiles: 7 Ingredients
2 Eggs Whites, Sugar, Sea Salt, Pure Almond Extract, Fine Almond Flour, Potato Starch and Melted Butter or Plant Based Vegan Butter.
5. Easy Steps To Make Basic Tuile Batter:
1. Whisk together Egg Whites, Sugar and Sea Salt. Add Almond Flour, Potato Starch and Almond Extract. Add Melted Butter.
2. Add Sliced Almonds.
3. The finished batter! Refrigerate until cold, 15 minutes – heat the oven to 350 degrees.
4. Add 6 rounds of batter to a lined cookies sheet (silpat or parchment paper.)
Smooth THINLY – 3 inch rounds, spacing them evenly.
5. Remove from oven. Using a metal spatula lift one at a time and drape over a rolling pin – press lightly to encourage the routed shape. Continue with the rest of the cookies… working quickly before they harden.
Continue making cookies with remaining batter – OR chill and use within 3 days.
Remember – cookies will be crispiest eaten the day they are made.
Classic French recipe redux: Tuiles aux amandes
Gorgeous and Gluten Free:
I love testing gluten free recipes!
And I worked this recipe out MANY TIMES!
I wanted to create an Amond Tuile recipe that is gluten free, so all can enjoy, and a recipe that can be served at Passover.
So – Potato Starch is used sparingly instead of flour… fine almond flour adds the right body and texture.
Let’s discuss butter:
Use real unsalted butter.
For Vegan and Kosher + (Parve & Passover) Cooking – choose a plant based one. I recommend a Vegan Plant Based Butter over margarine; use what you are comfortable with.
I have learned ~ the oldest garden in Paris, the Tuileries Gardens were so named, Tuile–ries, as the Parisian gardens were originally built in 1564 the area was home to tile-making factories, hence the name “tuileries” (from the French word “tuile” meaning “tile”.)
Keeping them Crispy:
Eat them the day you make them!
Like I mentioned before, can save some batter in the fridge and use within 3 days.
I have read this, but have not tried (but want to!):
Store in an airtight container with some silica gel sachets to keep them nice and crisp for up to 3 days.
Silica packets are those matchbook-size parcels that come stuffed inside your new pair of sneakers and your prescription medications, the ones that scream, “DO NOT EAT” and “THROW AWAY.”
Enjoy the flavor and texture of these classic French Cookies!
Karen
Love to Bake? Want to try some creative recipes?
SEE: My Category Cookies & Bars
Karen’s Almond Tuile Cookies – They’re Gluten Free!
Equipment
- 2 cookie sheet pans
- 1 long rolling pin can use a wine bottle or two
Ingredients
- 2 large egg whites
- 1/3 cup + 2T. pure cane sugar, I use non GMO
- 1/16 teaspoon sea salt
- 2 tablespoons fine almond flour , ( I use Bob' Red Mill)
- 3 tablespoons potato starch
- 1/4 teaspoon natural almond extract, Nielson-Massey Pure Almond Extract
- 4 tablespoons unsalted butter or Vegan butter – melted , (Miyoko's Plant Milk Butter)
- 3/4 cup sliced almonds
Instructions
A note from Karen:
- These are quick and fun to make! I have added some extra notes to ensure success.
Tuile Batter: make by hand:
- Melt butter or plant based butter, I do so on low setting in the microwave, set aside.
- In a large bowl add egg whites, sugar (1/3 cup + 2 tablespoons) and sea salt. With a wire whisk, whisk well fro 20 seconds to blend well.
- Add the almond flour, potato starch, almond extract and melted butter. Stir in almonds with a rubber spatula.Refrigerate the batter in the bowl for 15 minutes, or until cold.
- Preheat oven to 350 degrees.Line cookie sheets with silpat liners or parchment paper (no need to grease.)
Make the Cookies:
- Using a tablespoon measurer, add 6 rounds of batter, spacing evenly on one pan. Using a spoon or two fingers – spread batter into 3" rounds; until QUITE THIN.
- Bake for 7 – 9 minutes until golden. TIP: look at cookies after 5 minutes, rotate pan if needed. Tuiles darken around the edges first, yet let them color all over, not too white in the center.Remove the pan, let sit a few seconds. Using a metal spatula, lift a cookie and immediately drape over a rolling pin, press to shape gently. Work quickly with the next 5 cookies on the pan.
Cook Remaining Batter:
- For 18 cookies, you will bake 3 sheet pans, 6 on each.HINT: After the first ones go in the oven, I scoop and shape the second, then the third. I do not bake 2 pans at once – they can harden quickly, so I space out the draping of them.
Best eaten the day they are made:
- These crispy cookies are best eaten the day they are made. High humidity will soften them.Alternately ~ bake and drape the Cookes for the day. Save the "batter" in a sealed container in the refrigerator for up to 3 days. Heat oven and let batter stand at room temperature as oven heats, then use.
Notes
Vegan: Use Plant Based Butter. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look wonderful! Can’t wait to make them.
Question, which almonds are best? Sliced almonds with the skin on or off? Thanks.
Hi Carrie, thank you, and here is the answer to your question. I use natural sliced almonds with their skins on.
Almonds with their skins removed are “blanched sliced almonds” – which are fine to use! Although they are harder to find.😀Karen
Hello ! I was just about to add my new post to Foodgawker when I spotted your Almond Tuile Cookies! Never have seen anything like these beauties before and thank you so much for an inspiration to try to make my own batch before hot summer days ! I wish you have a nice weekend ! Ciao!
Thank you for this note – and the compliment for them described as “beauties” !!
I hope I inspired you to make & enjoy them. 😀Karen