Almond Tuiles

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

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.