Almond Tuiles



When she is not designing delectable pages in The Ellsworth American and Mount Desert Islander, graphic designer Barbara Tedesco is a veritable cookie factory after hours at her Surry home. Almond Tuiles, a traditional French cookie, are crisp, ultra-thin wafers and have survived the years in her holiday repertoire. Here’s the recipe adapted from a 1984 issue of Gourmet magazine.

Almond Tuiles
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Servings
40 cookies
Servings
40 cookies
Almond Tuiles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
40 cookies
Servings
40 cookies
Ingredients
  • ½ stick unsalted butter softened
  • ½ cup sugar
  • ¼ tsp. almond extract
  • ¼ cup egg whites 2 large eggs
  • 3 Tbsps. flour
  • 1 cup sliced almonds toasted lightly
Servings: cookies
Units:
Instructions
  1. In a bowl, cream the butter, stir in the sugar and beat the mixture until fluffy. Add the almond extract and the egg whites and beat the mixture for 5-10 seconds or until it is smooth, but not frothy.
  2. Sift the flour over the mixture and fold in with the almonds (batter will be thin). Spoon level teaspoons of the batter 3 inches apart onto parchment paper-lined baking sheets. With the back of a fork dipped in cold water, spread the batter to form 2-inch rounds. Bake the cookies until the edges are brown for 6-7 minutes in the middle of a 375 degrees F oven.
  3. Let the cookies cool on the sheets for 30 seconds or until they are firm enough to slip off the parchment paper. Home cooks can stop right there or take their artistry one step further.
  4. After standing for 30 seconds, the still-pliable cookies can be draped over a rolling pin or 12-ounce soda can to form a curved shape or tuile (tile in French). Then, let these crisp, wafer-thin cookies set and cool until well formed. They are meant to resemble the curved terracotta roof tiles atop houses along the Mediterranean.
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