Tuiles are crisp thin and light cookies, perfect for entertaining. Even more delightful with a chocolate mousse, sorbets, ice creams, coffee, tea… or as they are. They are fun to make, easy to eat!
Their name means tile in French, it comes from their shape, like the aligned round-shaped old tiles covering the roofs of villas in South of France. These great cookies belong to the ‘petit fours‘ family, they should be served the same day to enjoy their freshness, flavor and crunchy texture.
Almonds tuiles are a classic but versatile, you can be creative adding nuts, orange flavoring or chocolate powder.
Ingredients: about 15 to 18 tuiles
- 1/2 cup of fine granulated sugar
- 2 eggs whites
- 4 to 5 tablespoons cake flour
- pinch of salt
- 3 tablespoons melted unsalted butter + 1 for cookie sheet
- 1 teaspoon vanilla extract
- 1 cup sliced thin almonds.
How to make it:
- Preheat the oven at 330F. Place the oven rack at the center.
- In a bowl mix together, eggs, sugar, vanilla extract. Beat well with a whisk, add flour, salt, butter (soften at room temperature) orange zest, then the almonds slightly crushed. Mix well.
- Whisk all ingredients and refrigerate the dough for about 10-15 minutes.
- With a pastry brush, butter a cookie sheet with a tablespoon of unsalted butter, let it cool for a minute
- Working in batches, drop 1 teaspoon of dough onto the cookie sheet, keeping each drop well apart and flatten the dough with the back of a spoon, shaping small disks, making sure your circles are thin.
- Bake until golden brown, about 7 minutes.
- Remove from oven, tuiles are very pliable when hot, with a metallic spatula, gently place them over a rolling pin or a round glass bottle, to get the round shape and allow to cool.