Almond Tuiles

March 10, 2022

Thin beautiful French cookies that have a delicious flavor from toasted almond slices.

Tuiles is a type of cookie made with ingredients mainly sugar, flour, butter, egg whites and almonds. These cookies are delicate, crispy, fragrant and easy to make within 20 minutes. They make a perfect midday snack or a dessert with coffee or tea.

Almond tuile is named for their curved shape like the tiles on the rooftops, which is achieved by placing the cookies on a rounded item such as a rolling pin, as soon as they come out of the oven. These cookies are thin, crispy with a delicate nutty flavor from almond, and they smell so good. In this recipe, I don’t shape the cookies, instead I pour the whole batter in a baking sheet then cut them into squares.

INGREDIENTS

To make almond tuiles, you will need:

Unsalted Butter
Egg White
Granulated Sugar
All-purpose Flour
Vanilla Extract
Sliced Almond

I recommend you toast the almond slices before adding to the batter for extra flavor and crispness.

HOW TO MAKE ALMOND TUILES

Start off by making toasted almond slices. Place almond slices on a baking sheet and bake at 350F for 3-5 minutes. Remove from the oven and let them cool while making the batter.

In a small bowl, melt the butter in the microwave for about 15-20 seconds. Let it cool and set aside. In a large mixing bowl, using a handheld mixer or a stand mixer, beat the egg white and sugar until the sugar dissolves. Add vanilla extract and melted butter to the mixture and whisk to combine. Add flour and toasted almond slices to the mixture and gently and fold to combine using a rubber spatula or a wooden spoon. The batter will be slightly diluted like condensed milk.

Pour the batter onto the prepared baking pan with parchment paper attached and spread evenly in the shape of a square/rectangle. It should be 1/8 – 1/10 inch thickness. This will help you easily cut into small thin squares. Or you can spoon the batter on the baking pan with parchment paper attached and spread it out into a thin round shape. Leave 2-3 inch space between the cookies.

Bake them for 10-13 minutes until the edges are golden brown. For a rectangular shape (like in the photos), I would recommend cutting them into squares and baking for extra 2-3 minutes until they are crispy.

If you make these Almond Tuiles, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I love seeing your baking 🙂

More French Desserts:

Almond Tuiles

Thin beautiful French cookies that have a delicious flavor from toasted almond slices.

5 from 2 votes

Print Pin Rate

Course: Dessert

Keyword: Almond, Almond Cookies, Almond Tuiles, Cookies, French

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Ingredients

2 egg whites
1/4 cup plus 2 tablespoons (75g) granulated sugar
4 tablespoons (½ stick/57g) unsalted butter, melted
1/3 cup (45g) all-purpose flour
1/2 teaspoon vanilla extract
A pinch of salt
1 cup (100g) sliced almonds

Instructions

Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
Place almond slices on a baking sheet and bake at 350F for 3-5 minutes. Remove from the oven and let them cool completely.
In a small bowl, melt the butter in the microwave for about 15-20 seconds. Let it cool and set aside.
In a large mixing bowl, using a handheld mixer or a stand mixer, beat the egg white and sugar until the sugar dissolves. Add vanilla extract and melted butter to the mixture and whisk to combine. Add salt, flour and toasted almond slices to the mixture and gently fold to combine using a rubber spatula or a wooden spoon. The batter will be slightly diluted like condensed milk.
Pour the batter onto the prepared baking pan with parchment paper attached and spread evenly in the shape of a square/rectangle. It should be 1/8 - 1/10 inch thickness. This will help you easily cut into small thin squares. Bake for 10-15 minutes until the edges are golden brown. Remove from baking pan and while it’s still hot, cut into squares. Bring the cookies back to the oven and bake for extra 2-3 minutes until they are crispy.
If you prefer to make round cookies, you can spoon the batter on the baking pan with parchment paper attached and spread it out into a thin round shape with 1/8 - 1/10 inch thickness. Leave 2-3 inch space between the cookies. Bake them for 10-13 minutes until the edges are golden brown. By doing this, you may need to bake several batches. Before starting a new batch, let the baking sheet cool completely before adding batter onto it.
After removing from the oven, let the cookies cool completely on the rack. Tuiles are best eaten the same day it’s made. Store the cookies in an airtight container for up to a week.

Notes

*Baking time will vary depending on the size of cookies.

*You can adjust the sweetness by adding more or less granulated sugar.

*Tuiles are best eaten early as the cookies may lose their crispness for a long time. But tuiles batter can be mixed in advance and kept frozen for about 2-3 weeks so you can prepare the dough ahead, then defrost and bake whenever you want.

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