During a recent Christmas cookie-baking party, my French friend made this delicious recipe for Tuiles aux Amandes (or Almond Tuiles). It was my first time trying these cookies, and they were great – very delicate and quick to make. I also have a soft spot for anything almond flavored, so we started off on the right track. 🙂
The cookies are meant to have a curved shape made by letting them dry on a rounded object like a rolling pin. The French word “tuiles” means “tiles” and the curved shape of the biscuit is meant to evoke the curved terracotta roof tiles along the Mediterranean. They are often used by chefs as garnish for custards or ice creams.
2 large egg whites
100g caster sugar
50g plain flour
Few drops of vanilla and almond extracts
35g butter, melted
50g flaked almonds
Melt the butter and let it cool.
Beat the egg whites with sugar until mixture forms soft peaks.
Fold in the flour, vanilla/almond extracts, and melted butter.
Drop Rounded teaspoons of the mixture evenly spaced onto a lined tray. Spread mixture into thin discs with a small knife.
Sprinkle with flaked almonds.
Bake near centre of the oven for 4-5 minutes or until golden with brown tinge at edges.
Remove cooked tuiles quickly using a metal spatula. Curve each biscuit over a rolling pin or other curved object. Leave to dry for a few minutes so it adopts a curved shape.
Remove and place on a drying rack to fully cool.
Store in airtight tin to keep crisp.