Almond Tuile Cookies

Why You’ll Love This Recipe

Almond Tuile Cookies are the perfect combination of crisp, light, and slightly nutty. With just a few ingredients, these cookies come together quickly and are great for any occasion. Their thin, crispy texture is contrasted by the rich, buttery flavor, and the addition of almonds gives them a satisfying crunch. Whether served alongside a rich dessert or enjoyed on their own, these cookies are sure to be a hit with anyone who tries them!

Ingredients

• 1/2 cup sliced almonds

• 1/4 cup unsalted butter, melted

• 1/2 cup powdered sugar

• 2 tbsp all-purpose flour

• 1/4 tsp vanilla extract

• 1/4 tsp almond extract

• Pinch of salt

• 1 large egg white

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the batter: In a small bowl, whisk together the melted butter, powdered sugar, flour, vanilla extract, almond extract, and a pinch of salt until smooth.

3. Add the egg white: Lightly whisk the egg white in a separate bowl until it is just frothy (not stiff). Then gently fold it into the butter and sugar mixture until everything is well combined.

4. Add the almonds: Stir the sliced almonds into the batter, making sure they are evenly distributed.

5. Shape the cookies: Using a spoon, drop small mounds (about 1 tablespoon) of the batter onto the prepared baking sheet, spacing them at least 3 inches apart. Use the back of the spoon to spread the batter into thin, even circles.

6. Bake: Bake for 5-7 minutes, or until the edges of the cookies are golden brown and the center is slightly crispy. Watch the cookies carefully, as they can burn quickly due to their thinness.

7. Cool and shape: Once baked, remove the cookies from the oven and immediately use a spatula to lift them off the baking sheet. If you want to shape them into a classic tuile curve, you can drape them over the handle of a wooden spoon or a rolling pin while they are still warm and flexible. Let them cool completely in their shape.

8. Serve: Once cooled, serve the almond tuile cookies as a garnish for ice cream, alongside coffee, or as a standalone treat.

Servings and Timing

• Servings: 12-15 cookies

• Prep Time: 10 minutes

• Cook Time: 5-7 minutes

• Total Time: 15-20 minutes

Variations

• Chocolate-Dipped Almond Tuiles: For an extra indulgent treat, dip the cooled cookies halfway into melted chocolate and let them set.

• Citrus Almond Tuiles: Add a teaspoon of orange or lemon zest to the batter for a refreshing citrus flavor that complements the almonds.

• Spiced Almond Tuiles: Add a pinch of cinnamon or cardamom to the batter for a warm, spiced version of the classic cookie.

• Gluten-Free Almond Tuiles: Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.

• Pistachio Tuile Cookies: Replace the sliced almonds with chopped pistachios for a different nutty flavor.

Storage/Reheating

• Storage: Store the almond tuile cookies in an airtight container at room temperature for up to 1 week.

• Freezing: These cookies freeze well. Layer them between sheets of wax paper in an airtight container and freeze for up to 2 months.

• Reheating: Reheat the cookies in a 300°F (150°C) oven for a few minutes to restore their crispness if they soften during storage.

FAQs

1. Can I use whole almonds instead of sliced almonds?

Yes, you can use whole almonds; just chop them finely before mixing them into the batter.

2. Can I make these cookies without almond extract?

Yes, you can omit the almond extract if you prefer or substitute it with a little extra vanilla extract for flavor.

3. How do I shape the cookies into tuile form?

Once the cookies are baked, they are still soft and pliable. Immediately after removing them from the oven, gently shape the cookies by draping them over the handle of a wooden spoon or rolling pin. Let them cool in this shape, and they will harden into the classic tuile curve.

4. Can I use a different nut in place of almonds?

Yes! You can substitute the almonds with chopped hazelnuts, pistachios, or even walnuts for a different flavor. Just make sure to chop them finely so they integrate well into the batter.

5. Can I make the batter in advance?

Yes, you can prepare the batter ahead of time and refrigerate it for up to 2 days. When you’re ready to bake, simply stir in the almonds and proceed with the recipe.

6. Can I make these cookies without an electric mixer?

Yes, you can mix the batter by hand using a whisk, though it might take a little extra effort to ensure everything is well-combined.

7. How do I know when the cookies are done?

The edges should be golden brown, and the cookies should be crisp in texture. Keep an eye on them because they bake very quickly due to their thinness.

8. How do I prevent the cookies from sticking to the baking sheet?

Make sure to line the baking sheet with parchment paper or use a silicone baking mat. These tools will prevent the cookies from sticking and allow for easy removal.

9. Can I make the cookies thicker or softer?

Almond tuile cookies are meant to be thin and crisp, but if you want a thicker texture, you can slightly increase the batter amount for each cookie. However, this will alter the final texture, and they may not crisp up as much.

10. Can I make these cookies without the egg white?

The egg white is important for the structure and crispiness of the tuile cookies. Unfortunately, there’s no direct substitute that will give the same texture. If you want to make egg-free tuiles, you might need to experiment with aquafaba (the liquid from canned chickpeas), but the results may vary.

Conclusion

Almond Tuile Cookies are a delightful, elegant treat that’s easy to make and perfect for any occasion. Their crisp texture and nutty almond flavor make them the ideal complement to desserts like ice cream or fresh fruit. With their delicate shape and buttery flavor, these cookies are guaranteed to impress your guests and leave them coming back for more!