Almond Tuiles II
Crispy almond tuiles that require no template—just spread flat and bake.
Ingredients
sugar
8 oz (240 g)
sliced almonds (peeled)
9 oz (270 g)
bread flour
1.5 oz (45 g)
egg white (lightly beaten)
4.5 oz (135 g)
butter (melted)
1.5 oz (45 g)
Instructions
1
Mixing
Combine sugar, sliced almonds, and flour in a bowl. Add the lightly beaten egg white and melted butter, stir until evenly mixed.
2
Shaping
Use a piping method. On a greased, floured baking sheet, place dollops of about 1/3–1/2 oz (10–15 g) each, spaced 2 inches (5 cm) apart. Use a fork dipped in water to flatten the batter into very thin discs. The cookies will not spread during baking, so they must be very thin.
3
Baking
Bake at 375°F (190°C) until golden. Immediately remove each cookie from the baking sheet with a spatula, drape over a rolling pin to shape into curves. They will become crisp when cooled. If they are not crisp after cooling, they are underbaked; return to the oven for 1 more minute. If they become crisp before bending, return to the oven to soften slightly.
