French Almond Tuiles
Paper-thin, curved French almond tuiles with a delicate almond aroma, often served at special dinners.
Ingredients
Unsalted butter (heated at low temperature until very soft but not thin)
5 tbsp
Large egg whites
2
Salt
⅛ tsp
Granulated sugar
⅓ cup plus 1 tbsp
Almond extract
¼ tsp
Vanilla extract
¼ tsp
Cake flour (sifted, non-self-rising)
½ cup
Sliced blanched or natural almonds (roughly chopped)
½ to ⅔ cup
Instructions
1
Preheat and Preparation
Ensure all ingredients are at room temperature (68° to 70°F). Position the oven rack in the upper third of the oven. Preheat the oven to 350°F. Very thoroughly butter the baking sheet, or line it with parchment paper or greased aluminum foil. Have several rolling pins or bottles the same width as your rolling pin ready for shaping.
2
Preparing the Butter
Using very low heat, stir constantly while warming the butter until it is very soft but not thin.
3
Mixing the Egg White Mixture
Whisk together the egg whites, salt, sugar, almond extract, and vanilla extract until very frothy. Gradually add the sifted cake flour and stir until completely uniform.
4
Adding the Butter
Add the softened butter in small additions, stirring until the mixture is completely uniform and smooth.
5
Shaping and Sprinkling Almonds
Using a tablespoon, scoop portions of batter and place them about 3 inches apart on the baking sheet (do not crowd them). Using the tip of a knife, spread each portion into a 3-inch circle with a circular motion. Very generously sprinkle the chopped almonds over each circle.
6
Baking
Bake one sheet at a time until the edges of the cookies are golden brown to a depth of ½ inch, 6 to 9 minutes; rotate the pan midway through for even browning.
7
Curling into Shape
Let sit for a few seconds, then loosen each cookie with a thin, wide offset spatula and slide it upside down onto a rolling pin or bottle. (Move only one cookie onto the rolling pin at a time so the others stay warm and pliable. If any cookies cool too quickly to curl, briefly return the pan to the oven to soften.) Once the cookies have set their shape, transfer them to a wire rack to cool.
