Almond Tuiles-Tuiles aux amandes
There all types of tuiles but one which seems to be the most appreciated is the classic almond tuile. Crisp and light and delicately almond scented, equally fitting on an elegant silver petit four platter as in a simple basket.
Almond tuiles are made by mixing the sliced almonds into the batter and then stenciled or shaped into round disks using a fork. Fine tuiles or what the French name tuiles fine, are stenciled and then garnished with almonds or other nuts or dried fruits.
When you make almond tuiles I recommend to lightly toast the almonds first in a moderate temperature oven. It makes the tuile more delicious and crisp. Almond tuiles can be baked on silicone mats but a better result is oftentimes achieved if baked on lightly buttered parchment paper. Vanilla is standard in almond tuiles but orange zest makes them even more fantastic. Almond extract can be added but personally I like the essence of the toasted almonds to shine through.
Although a real tuile is curved into the shape of a terra cotta roof tile, they can be left flat and used as a gelato or sorbet sandwich. The tuile recipe below is not ideal to be shaped into baskets since the presence of almonds makes it difficult to properly shape.
Getting it all together!
Almond tuiles are best the day they are baked as there aroma and texture will be at their peak. Certainly they can be stored in a hermetically sealed container to keep them from absorbing humidity and consequently become less crisp. The batter can easily be frozen and thus can be made into tuiles when needed.
Almond Tuile Recipe
| ¾ Cup | (6 oz) | Extra fine granulated sugar | 180 g |
| ½ Cup | (4 oz) | Egg whites | 120 g |
| 1 teaspoon | (1 tsp) | Vanilla extract | 5 ml |
| ¼ teaspoon | (1/4 ) | Salt | 1 gram |
| 5 Tablespoon | (1.5 oz) | Cake or all purpose flour | 45 g |
| 4 Tablespoon | (2 oz) | Unsalted butter | 60 g |
| 1 + ¼ Cup | (6 oz) | Almonds, sliced and pre-toasted | 180 g |
| 1 teaspoon | (1 tsp) | Orange zest | 5 ml |
1. In a bowl, using a whisk combine sugar, egg whites and vanilla. Add the salt and flour and mix well.
2. Add the melted butter, orange zest and cooled almonds. Set aside.
3. Brush melted butter thoroughly on parchment paper. Let butter solidify.
4. Drop teaspoon amounts on the buttered paper and flatten into a disk using a fork occasionally dipped in butter. Alternatively stencil the batter into 3.5 inch (9 cm) diameter circles on the buttered parchment paper.
5. Bake at 400°F (204°C) until golden brown, about 6-8minutes. (Do not under bake)
6. Upon removal from oven, use a metal spatula to lift the cookies of the tray, and place on a rolling pin to obtain the tuile shape or place upside down in a tuile sheet.
7. After cooling place in a tight fitted container.
These are beautiful, and I know they will be loved by all!
These cookies are highly addictive.
These cookies are highly addictive.
P.S. – Sorry, forgot to tell you great post!
Thanks for posting this recipe Chef Eddy, I lost my copy from class. : ) These cookies are the best!
So easy to make and so very scrumptious! Shaped mine into an ice cream cone and filled it with sorbet. Any sorbet recipes chef Eddy?
My boyfriend ate 10 of them. Addictive like the other person wrote.
P.
OMG these almond tuiles are delicious! The best we ever had. Thanks.
These almond tuiles are very delicious. The entire office loved them!
I really, really like the Almond Tuiles. Yes, I concur … it is addictive. Moreover, it is simple to make. So, I know I will be making this over and over. Thanks Chef Eddy!
arthur
Really tasty, love the orange zest flavor. So easy to make and loved by everyone!
The Almond tuiles were great….. I liked them alot because they were very light and werent heavy and theyre very easy to make for anyone. Yes they are addictive. Thanks Chef Eddy for sharing the recipe!
This was the first time I have ever had Almond tuiles, I loved the almonds and was great with coffee.But I have a sweet tooth and added home made whipped cream and strawberry on top it was amazing!!!!!!!!!
I really liked the tuiles. They had a great flavor and didn’t take much time to make.
Easy to make, crisp and delecious , at the same time they have that sophisticated look, as always great job Cheff Eddy.
They were amazing my whole family loved them.
Chef Eddy i liked the crips quality of these, but I will try the recipe again with maybe a sugar substitute like honey. Thanks.
I found it Chef Eddy. OH WOW…
Made those this afternoon and turned out great, very crispy. Great way to use left over egg whites.
Great recipe! i’m gluten intolerant so im going to make these with gluten free flour. Thanks for sharing!
Erica, in this recipe you can easily replace the flour with corn starch as well.
Eddy,
Could you use these tuiles, or a plain version, to make feuilletine for incorporating into a gianduja filling?
Hi Gene,
Good question. I suppose you could, but I am not clear on how long you could keep the gianduja made with the tuiles. If you would be using it for a cake filling it would not be an issue, for chocolates it may be safer to use standard feuilletine. I may give this a go myself though. Thanks for the idea!
Eddy
Hi just wondering how long they last having a dinner party on Sunday will they be good if I make them Friday or Saturday night
If you make them on Saturday and pack them with a minimum amount of air they will be fine.
Hi – would these work with either almond flour or coconut flour? They sound amazing.
Absolutely DELICIOUS!!!!!!! The BEST tuile recipe I have ever tried! Thank you!
Hi, i want to make these tuiles, but i’m not a big fun of the orange zest.. is it possible to replace it with something else?
thank you 🙂
For sure, many flavors will work. Anise, vanilla, lemon…..
what’s the yield of the recipe? help please
This recipe is perfect. Eddy, thank you so much for sharing.
Many thanks,
John
I love the Almond Tuiles. My Dad and I make a batch of almond tuiles for my dad game day with senior and they love them.
i loved the almond tuiles and the shape u can get something i never toutgh could be possible. iam really enjoying this class.
I baked this following exactly the recipe n oven temp but it became brown too quickly and some of them became inedible..haha.. so I lowered the temp to 160 baked about 8-10 mins then it was perfect. Been trying and looking for the perfect recipe for years but I think this is the perfect recipe with clear instruction. Thank you Chef Eddy.
I loved making these in class the other day. These became a fast favorite of mine after we made them in plated desserts this past summer, so I was glad to make them again in pies, tarts & cookies.