Almond tuile cookies
Votes: 6
Time: 1 hour 40 min.
Complexity: easily
Complexity: easily
Tuiles are thin and crispy almond cookies popular in France. The dough is made from almond flour, butter, sugar, egg, and baking soda. In the oven, the cookies spread and become very thin, almost translucent. As soon as you take them out, while the thin sheets are still warm, shape them by placing them on a round surface. Tuiles are most often made in an arched shape, but they also look interesting as tubes. The finished cookies are very crisp and melt pleasantly in the mouth, leaving an almond aftertaste. Serve tuiles with ice cream or any other cream-based dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups almond flour
- 0.5 tsp salt
- 0.5 tsp of soda
- 110 g softened butter
- 3/4 cup sugar
- 1 large egg
- 0.5 tsp vanilla extract
- Passion fruit or mango sorbet, to serve
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Recipes with similar ingredients: almond flour, butter, sugar, eggs, vanilla extract
Cooking the dish according to the recipe:
- Combine the almond flour, salt, and baking soda in a bowl. In a separate bowl, beat the butter and sugar with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then fold in the dry ingredients. Refrigerate the dough for about 30 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper. Drop 1 heaping teaspoon of batter onto the prepared baking sheets, spacing them about 3 inches (8 cm) apart. Bake until golden brown and crispy, about 8 minutes.
- Let the cookies cool on the baking sheets for 2 minutes. Carefully lift each cookie one at a time with an offset spatula and immediately roll it around the handle of a wooden spoon to shape it. Once the cookies have set, remove them from the handle and let them cool on a wire rack. Repeat with the remaining dough, letting the baking sheets cool between batches. (Don't bake too many cookies at once; you need time to shape them before they cool.) Serve with sorbet.
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