Wednesday, January 27, 2010

Tuiles Aux Amandes Effilees

In French, “tuile” means “tile,” and it is a reference to the shape of the classic tuile. A tuile is a type of very lightweight, dry, crisp cookie. These cookies come in a dizzying array of shapes, sizes, and flavors, but every style tends to be delectable. Tuiles are also incredibly versatile, and they can be used for everything from ice cream garnishes to crusts for tiny, delicate tarts. Learning to make tuiles happens to be very easy and fun, and because these cookies are so versatile, you can play around with a tuile recipe a great deal.

Recipe is adapted from Pastry & Sweet Doughs - Pierre Herme - The Cook's Book


Makes 40 small or 25 large

1 1/3 cups (125 g) sliced almonds
1/2 cup + 2 tbsp(125 g) sugar
2 drops of vanilla extract or 2 pinches of vanilla powder
Drop of almond extract(preferably bitter almond extract)
2 egg whites
2 tbsp(25 g) butter
2 1/2 tbsp(20 g) cake or pastry flour

Using a rubber spatula, mix the almonds, sugar, vanilla extract or powder, almond extract, and egg whites together in a bowl.

Melt the butter gently, and while it is still warm, pour it into the bowl.  Mix thoroughly.  Cover the bowl with plastic wrap and refrigerate overnight.

The next day, sift the flour into the bowl and mix in thoroughly. 

Place teaspoonfuls of the dough on a nonstick baking sheet, spaced well apart.

Preheat the oven to 300f(150c). 

Flatten each cookie with the back of a large spoon dipped in cold water, then bake for 15 - 18 minutes.  The cookies should be an even golden color with no white in the center.

Remove the cookies from the baking sheet using a metal spatula (i used a mason scraper) and slide into a sheet of parchment paper.  Let cool.



Claire said...

Tuiles are so nice and sophisticated looking! I'm sure yours tasted great!

Ube said...

I can have tuiles all year round. In the summer tuiles are great with ice cream, gelato and sherbet and in the cold months they are good with hot piping tea, coffee and chocolate drink.

Ube said...

Claire thanks for your lead. I was able to pick up Rose Wine at 99 Ranch in San Gabriel Valley and thick soy sauce. You are absolutely right the Rose Wine was not out at their shelves.

Mrs Ow yong said...

Hi Claire, may I know after refrigerate overnight,next day must wait for room temperature than sift in flour? not very sure how to do it at this point, make for CNY.
Thank you for your advice.
Best Regards,

Unknown said...

mrs ow yong

my name is lily and claire is a dear friend.

you don't have to leave until room temp. just add in the flour and mix well.

Mrs Ow Yong said...

Oop! so sorry Lily, noted with thank, will try out and update you asap.
Have a nice day!

Daphne said...

I've been looking for this recipe for a long time, thanks a lot!

Anonymous said...

Hi Lily, this tuiles look so yummylicious ..would love to make this for CNY. Can i use pumpkin seed instead of sliced almonds ?? since i have some pumpkin seed on hand .

Unknown said...


yes, you could.

try the nutty crispy recipe, it is easier to make

Laura said...

Is this similar to Biscotti?

Unknown said...


these are not anywhere like biscotti, my hup toh sou is like biscotti - crunchy and thicker.

Vivien said...

i failed making these, they stick to the baking sheet... :\

Vivien said...

made this but it stick to my baking sheet :\

Are these suppose to be baked on baking tray directly?

Unknown said...


i am sorry the tuiles stick, they do that is why a stickless baking tray is desirable but a silpat works fine. I used to bake them on a steel baking tray and use a mason's scraper to scrap them out - this way was taught by my friend when i was visiting her in Paris.

Related Posts Plugin for WordPress, Blogger...