almond tuile broken into pieces on a vanilla gelato

What are almond tuiles?

Almond tuiles are thin crispy French cookies known for their distinctive curved shape, which is obtained by placing the tuiles on a rounded item, such as a rolling pin or a bottle of wine, as soon as they come out of the oven.

These light and crispy tuile cookies are usually served with dessert or ice-cream, but I’ve got to admit that I love them just by themselves! Beware, they are highly addictive!


How do you make tuiles cookies?

This tuile recipe is quick and easy to make: all you need to do is to mix 5 ingredients, spoon the batter onto a tray and then spread the batter into a nice thin oval shape before baking.

Steps to make the almond tuile

Getting their distinctive curved shape

The key here is to be quick! You will only be able to curve the almond tuile as long as they are still warm. Once the cool down, the start to get brittle and snap.

  • Remove the tuiles from the tray one by one using a spatula
  • Immediately place them on a rolling pin or a bottle of wine as per the picture above

almond tuiles broken into pieces onto a scoop of vanilla gelato

Source: la cuisine de Bernard 

Almond tuile
Prep time
Cook time
Serves: 24 tuiles
  • 250 g (3 cups) flaked almonds
  • 140 g egg whites (from about 5 eggs)
  • 160 g (1/3 cup) sugar
  • 50 g (3.5 tbsp) butter, melted
  • 30 g (1/4 cup) flour
  1. Place the flaked almonds, sugar and flour in a bowl. Incorporate the egg whites, mix well, then add the melted butter. Mix until homogeneous, then chill for 1h in the refrigerator.
  2. Preheat the oven to 175°C (375F). Scoop the tuile batter with a tablespoon and place on a baking sheet. Use a fork to spread the mixture as thinly as possible into an oval shape.
  3. Bake for approximately 10-12 minutes or until evenly golden. Remove the tuiles from the tray one by one using a spatula and immediately place on a rolling pin or a bottle of wine to give them their curved shape. You need to do this quickly as they will lose their flexibility and become brittle as they cool down. Alternatively, you can leave the tray in the turned off oven as you remove the tuiles one by one, which will keep them warm and this malleable. Be careful to not overcook or burn them. A good tuile is a golden tuile!
  4. Let the tuiles cool down on the rolling pin, then immediately transfer to an airtight container (as any moisture in the air will make the tuiles soft and soggy).



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