Almond Tuiles Recipes

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ALMOND TUILES



Almond Tuiles image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Number Of Ingredients 8

1 1/4 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Passion fruit or mango sorbet, for serving

Steps:

  • Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes.
  • Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet.

ALMOND TUILES



Almond Tuiles image

When you look at these you'll probably think 'I can't be bothered', but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams.

Categories     Dessert cakes     Quick and Easy recipes     Gluten free Recipes

Yield Makes about 16

Number Of Ingredients 6

1 large egg white
50g golden caster sugar
25g plain flour
a few drops each of vanilla and almond extracts
25g block butter, melted
40g flaked almonds

Steps:

  • Place the egg white in a very clean bowl and whisk until stiff but not dry. Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds. Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across. Don't worry about a small hole here and there - it doesn't matter at all. Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4-5 minutes or until they have turned a nice golden colour with a fine brown fringe. While that's happening prepare the second tray so that you can exchange them. The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up. As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.

ALMOND THINS



Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

  • Preheat oven to 325 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
  • Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
  • Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
  • Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g

ALMOND TUILES



Almond Tuiles image

These delicate wafers are named for their tilelike shape, which is achieved by draping just-baked cookies over a rolling pin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 6

5 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 teaspoons freshly squeezed orange juice
1/4 cup all-purpose flour
2/3 cup sliced blanched almonds (2 ounces)
Finely grated zest of 1/2 orange

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat (a French baking mat).
  • In a small saucepan over medium heat, combine butter, sugar, and orange juice, stirring until the butter has completely melted. Remove from heat, and add the flour, almonds, and orange zest, whisking to combine.
  • Place a heaping teaspoon of batter on prepared baking sheet, and flatten with the back of a spoon. Repeat to make about 6 cookies on each sheet, placing them about 4 inches apart.
  • Bake one sheet at a time, rotating sheet once cookies have fully flattened, until cookies are golden, 8 to 10 minutes.
  • Transfer baking sheet to a wire rack; let cool 20 seconds. Using a thin spatula, carefully lift tuiles; quickly drape over a rolling pin. Let stand until completely cooled and hardened.

LEMON-ALMOND TUILES



Lemon-Almond Tuiles image

Provided by Melissa Roberts

Categories     Dessert     Bake     Passover     Quick & Easy     Lemon     Almond     Spring     Kosher     Kosher for Passover     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about 18 cookies

Number Of Ingredients 9

1/4 cup sugar
1 large egg white
6 tablespoons potato starch
4 tablespoons unsalted butter, melted, or 1/4 cup olive oil
3/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pure almond extract
Equipment:
Equipment: a 17- by 11-inch nonstick bakeware liner such as a Silpat; a small offset spatula

Steps:

  • Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
  • Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
  • Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
  • Cool sheet and liner before baking more tuiles in same manner.

ALMOND TUILES



Almond Tuiles image

I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom

Provided by justcallmetoni

Categories     Drop Cookies

Time 18m

Yield 36 tuiles

Number Of Ingredients 8

1/2 cup heavy cream
2 ounces unsalted butter, cut into 8 pieces
1/8 teaspoon vanilla
3/4 cup blanched coarse ground almonds
2/3 cup sugar
2 tablespoons flour
1 grated orange, zest of
2 ounces bittersweet chocolate, melted, for decoration

Steps:

  • Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
  • Remove from heat and stir in the vanilla.
  • Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
  • add warm cream mixture and stir with spatula until batter is smooth.
  • Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
  • The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
  • Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
  • You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
  • They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
  • Stir the chilled batter to remix.
  • Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
  • Leave 2 inches between each one.
  • There is no need to spread out the batter- it will spread itself.
  • You can make these larger if you want, but will have to adjust baking times accordingly.
  • Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
  • DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
  • Remove sheetpan and allow to cool for about 30 seconds.
  • Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
  • Pick them up one by one and lay on the rolling pin.
  • Press lightly on the tuile with your hand to get a nice curved shape.
  • The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
  • If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
  • Repeat with the rest of the batter making sure that the sheetpans cool between batches.
  • Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
  • Snip the end making a tiny hole and pipe very thin lines across the tuiles.
  • You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
  • Serve as soon as the chocolate sets.

ALMOND TUILES



Almond Tuiles image

Categories     Cookies     Dairy     Nut     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 18 tuiles

Number Of Ingredients 9

vegetable-oil cooking spray or parchment paper
1/2 cup almonds, ground fine
1/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
2 large egg whites
5 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
about 2/3 cup sliced blanched almonds, toasted

Steps:

  • Preheat oven to 325°F. Coat a heavy baking sheet well with cooking spray or line with parchment paper.
  • In a bowl whisk together ground almonds, flour, sugar, and salt and whisk in whites, butter, and almond extract until combined well. Drop rounded teaspoons batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
  • Working quickly, remove cookies, 1 at a time, from baking sheet with a thin spatula and drape over a rolling pin to create a curved shape. (If the cookies become too brittle to form on the rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Cool cookies completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter in same manner, spraying or lining baking sheet for each batch. Tuiles may be made 2 days ahead and kept in an airtight container at room temperature.

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Top Asked Questions

How do you make almond tuiles?
Before starting this Almond Tuiles recipe, make sure you have organised all the necessary ingredients. Place the egg whites in a mixing bowl. Add the castor sugar, a pinch of salt... ... and flour. Combine well with a whisk. Add the melted butter. Combine again. Add the flaked almonds. Combine with an Exoglass spatula.
What is the best way to make tuiles?
For this recipe, you’ll need all-purpose flour, egg whites, granulated sugar, sliced almonds, melted butter and vanilla extract. Using sliced almonds with no skin will result in more beautiful tuiles than using almonds with skin. When it comes to tuiles, it’s all about the light, delicate and crisp texture.
How to bake almonds in the oven?
Place the flaked almonds, sugar and flour in a bowl. Incorporate the egg whites, mix well, then add the melted butter. Mix until homogeneous, then chill for 1h in the refrigerator. Preheat the oven to 175°C (375F). Scoop the tuile batter with a tablespoon and place on a baking sheet.
What are almond Tuile cookies?
What are Almond Tuile Cookies? Tuiles are thin French cookies, named for their curved shape like the tuiles (tiles in French) on the rooftops. These light and delicate cookies are crisp and smell so good.

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