Almond Tuiles Recipes

ALMOND TUILES

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 OLIVE-OIL TUILES

Steps:

• Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
• Whisk together all ingredients except sliced almonds until smooth.
• Spoon 2 teaspoons of batter for each cookie, 2 inches apart, on baking sheet (about 6 cookies). Using an offset spatula or the back of a small spoon, spread each into a 3-inch round. Sprinkle about 1 teaspoon sliced almonds on each cookie.
• Bake until pale golden, 7 to 9 minutes. Using a spatula, drape hot cookies over a rolling pin or empty wine bottle, pressing them gently to curl.
• Make more cookies in same manner on cooled baking sheet.

ALMOND TUILES

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.

ALMOND TUILES

Steps:

• Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or use a nonstick baking sheet.
• Put the water, honey, and butter in a small saucepan and cook over low heat until the butter is melted.
• Whisk the confectioners' sugar and flour together. Pour in the wet ingredients and stir until smooth. Stir in the nuts.
• Use a small ice cream scoop (1-tablespoon capacity) to scoop up 1 tablespoon of the batter. Level off the top and drop onto the Silpat, leaving about 2 inches between each tuile (you should fit 6 on the baking sheet). Bake in batches until golden, about 14 minutes, rotating the pan halfway through baking. Let cool completely on the Silpat.

ALMOND TUILES

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.

ALMOND TUILES

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.