Almond Tuiles
Almond Tuiles are delicate, crisp French cookies known for their signature curved shape and buttery almond flavor. Light and elegant, these cookies are a beautiful finishing touch to any dessert plate — or a satisfying treat all on their own.Made with simple ingredients like egg whites, sugar, flour, and sliced almonds, tuiles are a great way to use up leftover egg whites from other baking projects. They bake up thin and golden, with a gentle crunch and rich toasted aroma.Perfect for pairing with tea, ice cream, or mousse, these versatile cookies are as easy to make as they are impressive to serve.
Servings 12 pieces
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 15 minutes mins
Total Time 45 minutes mins
Equipment
- Oven
- Whisk
- Ring Mold
Ingredients
- 2 large egg white (50 g)
- 80 g caster sugar
- 20 g cake flour
- 1 g salt (1/8 tbsp)
- 10 g unsalted butter (melted)
- 40 g almond slices
Instructions
Make the almond batter
- In a medium bowl, add the egg white, salt and sugar, whisk to combine.
- Shit the cake flour into the egg white mixture and beat until smooth.
- Add the unsalted butter mix evenly. (Tip: You can whisk the mixture with double boiling over medium high heat until completely melted. That’s a simple way to melt butter and sugar)
- Add the almond slices, mix gently
Make almond tuile
- Preheat the oven at 250°F (120°C)
- Place parchment paper on the baking sheet.
- Place a teaspoon of batter on prepared baking sheet, and Spread and flatten with fork or spoon into a circle as thinly as you can. (Tip: You can also place a teaspoon of batter in a ring mold. That’s easy to spread and flatten into a circle)
- Repeat to make about 3~4 cookies on the sheet.
- Bake 15-20 minutes until golden browned.
- Remove cookies from oven and place the almond tuiles on the rack to cool.
- Serve the almond tuile. Finish and enjoy.
Course: Cookie
Cuisine: French
Keyword: french pastry, almond cookies, crispy cookies, baking with egg whites








Serving & Storage Tips
Store completely cooled tuiles in an airtight container for up to 5 days. Avoid humidity, as it can soften their crisp texture. Best enjoyed within a couple of days for maximum crunch.