Almond Tuiles
A light and flavorful cookie. Perfect with a cup of tea or an afternoon sweet snack!


PREP TIME: 20 min.
COOK TIME: 8 min.
Non-stick cooking spray and parchment paper
1/2 c almonds, finely ground
1/4 c flour
1/2 c sugar
2 large egg whites
5 T butter, melted
1/2 t almond Amaretto
2/3 c sliced blanched almonds, toasted
  1. Preheat oven to 325°F.
  2. Line a heavy cookie sheet with parchment paper and coat with non-stick cooking spray.
  3. Mix together, in a medium size bowl, ground almonds, flour, and sugar and whisk in whites, butter, and Amaretto until combined well.
  4. Drop 1 1/2 - 2 t of batter about 4 inches apart onto baking sheet and with back of a spoon spread into 3 1/2-inch rounds.
  5. Sprinkle each cookie with about 1/2 tablespoon sliced almonds and bake in middle of oven 8 minutes, or until golden.
  6. 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.)
  7. Cool cookies completely on rolling pin and transfer to an airtight container. These can be made 2 days ahead and kept in an airtight container at room temperature.