La Cuisine - The Cook's Resource


Almond Tuiles

From THE FRENCH COOKIE BOOK by Healy and Bugat, the best guide to making delightful French cookies.

Category:  COOKIES and BROWNIES  - 


For 1 people ()


  • 1 cup(s) +2.5 tbsp sliced blanched almonds (if you doublel the recipe, +5 tbsp)
  • 1 tablespoon(s) melted unsalted butter
  • 0.5 cup(s) +1 tbsp superfine sugar (if doubling, +2 tbsp)
  • 0.5 teaspoon(s) vanilla extract
  • 0.25 cup(s) Hecker's all-purpose flour
  • 2 large eggs

Almond Tuiles Directions

 Preheat oven to 400F.

In a bowl combine 1/2 cup plus 1 Tbsp superfine sugar and 1 cup plus 2 1/2 Tbsp sliced blanched almonds. Add 2 large eggs at room temperature and 1/2 tsp vanilla extract and stir well with a wood spatula.

Sift 1/4 cup Heckers all-purpose flour over batter and stir, then stir in 1 Tbsp melted unsalted butter. U

sing a tablespoon or small ice cream scoop, create mounds separated by 2" spaces on buttered heavy baking sheets (even better on Silpat sheets). Flatten with a fork dipped in cold water

Bake one sheet at a time until the batter is edged with brown but still soft and pale in the center (approx. 7 minutes). Lift cookies from sheet, place over a tuile form or empty wine bottle - tip from the wine maniac - to create the curved shape that gives them their name.

These can be reheated briefly to soften if you baked too many to shape before they harden. Tuiles keep in an airtight cookie tin (plastic does not work as well) for 3-4 days or frozen in ziploc bags.

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