Monday 20 June 2016

Almond Tuiles


These little cookies have been in my To-Do list for a long time and I have finally tried making this!  It’s pretty simple and fun making it.  I’m just wondering why I hadn’t tried making it sooner.  Haha!
Tuiles, traditionally are thin, crisp almond cookies that are gently drape over a rolling pin to form an arched while they are still warm.  But I skipped as I don’t have a round stencil to spread the batter evenly and I think it’s a great challenge to make the cookie into an arched too.
I am happy with the outcome of these Tuiles though I didn’t shape it in the traditional signature shape.  They are not so thin but yet very crisp.

125g          Icing Sugar
25g            Cake Flour
15g            Bread Flour

110g          Egg whites

(C )
75g            Butter
200g         Almond flakes

Combine cake flour and bread flour of ingredients A, and sift
together.  Cut butter into dices and double-boil till melted.

Line a baking tray with non-stick baking mat.  Place portioning frame on top [this is the stencil which has 12 circles]. Preheat oven to required temperature.

Place Ingredients A into mixing bowl.  Add all Ingredients B all at once.  Using a whisk, beat the mixture till well-combined.

Stir the batter constantly while adding in melted butter. 

Add in almond flakes and lightly stir well with spatula.

Cover the bowl with cling film and refrigerate for 30 minutes.

Remove the batter from the refrigerator.  Spoon a tablespoon of batter into portioning frame.  Using a scrapper spread batter into a very thin layer.  Remove the frame.  [I skipped.  I’m using my finger to evenly spread the batter into round shape.]

Bake in oven at 150°C fan for 20 minutes.  Remove from oven. 

Drape the cookie over a rolling pin to create a curved shape.  [I skipped].  Set aside to cool.

Baking Tips
*Lightly stir till almond flakes are well-coated with batter will do.
*Use 2 forks to separate the almond flakes from one another.  This will ensure even colouring and crispiness throughout baking.

I’m submitting this to Cookbook Countdown, an event organised by Joyce from Kitchen Flavours and Emily from Emily’s Cooking (Makan2) Foray, to help cookbook collectors take some of their cookbooks down from their shelves, dust them off and start cooking from them.

This month I choose The Secret of Cookies.  It was a gift from my 2 boys.  It has 200 recipes.  I don’t think I will make them all.  I will make as much as I can in June for my 2 boys.


  1. Hi Amy,
    I love tuiles, very addictive! Your tuiles are perfectly made, no matter whether they curve or not, I don't think I could stop at just one or two! Yum yum!

  2. Your almond tuiles look PERFECT!! Can ship a cannister over? :)

  3. Hi Amy,
    These crispy lovely almond tuiles are so inviting! Addictive too ... hee hee!

  4. Hi Amy,

    Very pretty and thin tuiles! You must be happily munching these after taking all these photos :p


  5. Hi Amy! These must be very nice to munch. I tried once. Tak jadi. So gave up. hah...hah...

  6. That looks pretty delicious , Amy ! Love the generous slivered almonds in each pieces :D