Almond Lace Tuiles
Thin, crisp French almond tuiles with a caramelized finish. Shape them over rolling pins while warm, then enjoy plain or with ice cream, coffee, cream and berries.
By Cookin' Kitchen
- Total: 40 minutes
- Makes: 14 pieces
Recipe
Almond Lace Tuiles
Thin, crisp French almond tuiles with a caramelized finish. Shape them over rolling pins while warm, then enjoy plain or with ice cream, coffee, cream and berries.
Cookin' · https://cookin.club/recipes/almond-lace-tuiles
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Makes
- 14 pieces
Ingredients
For 14 pieces
Tuiles
Equipment
- Bowl
- Wooden spoon or spatula
- Oven
- 2 baking trays
- Baking paper
- Tablespoon and teaspoon
- Fork
- 2 rolling pins
- Tea towels
- Spatula
- Butter knife
- Cooling rack
Instructions
Make and shape the tuiles
Step 1: In a bowl, combine the caster sugar and plain flour using a wooden spoon or spatula.
Step 2: Pour in the melted butter and orange juice. Mix until combined.
Step 3: Gently fold in the almond flakes. The batter will be loose rather than stiff like cookie dough.
Step 4: Refrigerate the batter for 2 hours, until firm enough to scoop.
Step 5: Preheat the oven to 170°C / 340°F (150°C fan-forced). Line 2 baking trays with baking paper or parchment paper.
Step 6: Scoop a tablespoon of mixture from the bowl and use a teaspoon to release it onto a prepared tray. Make 4 mounds on each tray, leaving about 10 cm / 4 inches between them.
Step 7: Bake for 5 minutes, until the mounds have mostly or fully melted. Remove the trays and use a fork to gently press and spread each tuile into a 10 cm / 4-inch circle. The circles do not need to be perfect, and any holes will close as the batter melts during the next bake.
Step 8: Return the trays to the oven and bake for another 13 to 15 minutes, until the tuiles are deep golden brown. The bottom tray may need an extra 1 to 2 minutes.
Step 9: Place 2 rolling pins over folded tea towels so they stay stable.
Step 10: Remove the trays from the oven and let the tuiles cool on the trays for 1 to 1 1/2 minutes, until they firm up enough to lift without breaking. If any have melted together, separate them with a butter knife while they are still warm.
Step 11: Working quickly, gently lift each tuile with an offset or regular spatula and place it over the rolling pins to create a curved shape. If a tuile has set too much to shape, return it to the oven for a minute or two until pliable again.
Step 12: Leave the tuiles to cool and crisp for about 5 minutes, then transfer them to a cooling rack to cool completely.
Step 13: Repeat the same process with the remaining tuile mixture.
Step 14: Serve with desserts, ice cream, or coffee, or enjoy as a crisp sweet snack. They can also be filled with whipped cream and berries.
Notes
Store fully cooled tuiles in an airtight container at room temperature for up to 2 days. Keep them somewhere dry to help them stay crisp.
For shaping, use glasses, jars, or another cylindrical object if you do not have rolling pins. You can also shape the tuiles into cigars or baskets, or leave them flat.
Nutrition per piece
- Calories
- 77 kcal
- Fat
- 4 g
- Saturated fat
- 2 g
- Carbohydrates
- 9 g
- Sugar
- 9 g
- Fiber
- 0.5 g
- Protein
- 1 g
- Sodium
- 1 mg
- Cholesterol
- 7 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
These delicate French almond tuiles bake into thin, crisp, caramelized biscuits with a lace-like pattern. Shape them over rolling pins while they are still warm, or leave them flat.
Enjoy them plain, with coffee or ice cream, or filled with whipped cream and berries. The batter needs two hours in the refrigerator before baking.
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