Almond tuiles
Thin almond biscuits curved while warm and cooled until crisp.
Active time30 min
Cooking24 min
Total1 h 45 minResting : 1 h
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Ingredients
- 40 g unsalted butter
- 60 g pasteurised liquid egg white
- 80 g flaked almonds
- 70 g wheat flour
- 120 g icing sugar
Preparation
Melt the butter over low heat and let it cool slightly. Sift the flour and icing sugar into a bowl. Stir in the whites without whipping them. Add the butter, then 50 g of almonds without breaking them. Cover and refrigerate for 45 minutes.
40 g unsalted butter60 g pasteurised liquid egg white80 g flaked almonds70 g wheat flour120 g icing sugar- saucepan
- sieve
- mixing bowl
- whisk
- spatula
- cling film
Heat the oven to 180 °C. Drop small, well-spaced spoonfuls onto a lined tray. Spread thinly with the back of a damp spoon. Scatter 30 g of almonds over them. Bake the trays successively for about 12 minutes per batch until the edges are golden. Shape each hot batch before continuing with the next.
- oven
- baking tray
- baking paper
- spoon
Lift the hot biscuits immediately with a spatula and lay them over a rolling pin to curve them. Once they hold their shape, move to a rack and cool for 10 minutes. Work in small batches so they can be shaped before hardening.
- spatula
- rolling pin
- cooling rack
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration