Almond tuiles are crispy and chewy almond cookies that only require 5 ingredients to make. Thin and delicate, these French treats are nutty, with just the right amount of sweetness to satisfy a sweet tooth.
Did you know that making almond tuiles only takes 30 minutes? This popular French cookie may look sophisticated, but it happens to be one of the easiest baked goods you can make at home! There is very little prepping and baking involved, making this recipe pretty much fail-proof.
I grew up eating almond tuiles. This little bake shop, a couple of blocks away from my house, sold classically French goods such as mille-feuille, eclair au chocolat, madeleine, and almond tuiles. My mother wasn’t much of a baker so we always got our pastries and other baked items from that place. In my mind, I always believed that baking anything French took extreme talent and expertise. It wasn’t until decades later that I realized not all French baked goods are hard to make. Take these almond tuiles, for example – they are so easy to make that even the greenest home chef can whip up a perfect batch!
Table of contents
Almond Tuiles Ingredients
- Eggs: For this recipe we will only need the egg white part from 2 eggs. The egg white binds the mixture together and gives the tuiles their chewy texture.
- Sugar: Granulated sugar or light brown sugar to give the cookies just enough sweetness.
- Cake flour: Cake flour is made of very finely ground flour containing less protein than all-purpose flour. The fine ground also allows the flour to absorb more water, resulting in a softer and fluffier texture.
- Melted butter: Both salted and unsalted butter can be used for this recipe.
- Sliced almonds: Plenty of sliced almonds are used to impart nuttiness to the cookies. If you cannot find sliced almond, chopped almonds also work.
Cake Flour Substitute
If you don’t have cake flour in your pantry I don’t recommend buying a whole bag since only 20 grams – which comes to about 2 ½ tablespoons – is needed. Instead, I suggest making something very similar to cake flour by mixing all-purpose flour and cornstarch.
- Sift 2 ½ tablespoons of all-purpose flour with 1 teaspoon of cornstarch.
- Sift the mixture 2 to 3 times to make the flour and cornstarch soft and fine like talcum powder.
- You will end up with a little more than 2 ½ tablespoons so make sure you use the proper amount (the rest can be discarded).
How to Make Almond Tuiles
Scroll down to the recipe card for the full recipe.
- Mise en place. Gather and measure all the ingredients and place them in front of you.
- Set the oven temperature. Preheat the oven to 350ºF and cover a baking tray with parchment paper.
- Mix the ingredients. Whisk the egg white and sugar first, followed by the cake flour and butter. Finish by adding the sliced almonds and mix well.
- Bake it. Spread the mixture on the parchment paper and bake for 15-20 minutes.
- Break it. Once the almond cookie has cooled down to room temperature, break it into various shapes and sizes using your hands. Serve.
Crispy or Chewy?
Almond tuiles can be enjoyed a little chewy or very crispy. For a super crispy texture, let the cookie bake until it’s entirely golden brown. For a mix of chewy and crispy, let the edges of the cookie turn golden brown while leaving the center lighter in color.
How to Store Them
Almond tuiles are best enjoyed the day of because of their crispy texture. To keep them fresh and crispy it’s important that they absorb as little moisture as possible.
- Transfer them to an airtight storage container and keep them somewhere dark, dry, and cool. They should keep for up to 5 days.
Freezing them is not recommended as the texture will deteriorate. While some recipes suggest freezing the batter until ready to use, this recipe is not made for that. As you will see, the batter isn’t really a batter but more like a sugar syrup.
How to Serve Almond Tuiles
Almond tuiles make a delicious midafternoon snack or dessert. They are delicious when paired with a cup of coffee or tea – I personally love to eat them together with a matcha latte – or as a side or topping for ice cream.
For a sweeter dessert they can be dipped in chocolate or caramel sauce, or used as a garnish for cakes, cupcakes, and muffins.
Other baked goods you might like to try: Shokupan (Japanese milk bread), banana bread, magic cookie bars, castella cake, vegan peanut butter cookies, vegan brownies, dutch apple pie, pumpkin oatmeal cookies, sweet potato and black sesame pound cake.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Almond Tuiles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10–12 pieces 1x
- Category: Desserts
- Method: Baking
- Cuisine: French
- Diet: Low Lactose
Description
Thin and deliciously crispy, almond tuiles are nutty and just sweet enough to satisfy a sweet tooth.
Ingredients
- 2 eggs
- 60g granulated sugar
- 20g cake flour
- 20g melted butter, room temperature
- 100g sliced almonds
Instructions
- Warm up the oven. Preheat the oven to 350ºF.
- Prep the tray. Cover the baking tray with parchment paper.
- Separate the eggs. Take an egg and place a bowl under it. Break the egg shell in half. Hold a shell in each hand and move the egg yolk from one egg shell to the other, letting the egg white fall into the bowl below. Do the same with the remaining egg and save the egg yolks separately. You won’t need the egg yolks for this recipe so feel free to scramble them or use them however you like.
- Melt the butter. Put the butter in a small microwavable bowl and microwave for a few seconds at a time, stirring, and microwaving, until the butter has fully melted.
- Make the sugar and egg base. Add the sugar to the egg white and whisk. Do the same with the flour and finally with the melted butter. Whisk until everything is well combined.
- Add the almonds. Add the sliced almonds to the bowl and mix with a spoon or spatula, to combine.
- Bake it. Spread the mixture onto the parchment, as thinly as possible, but without breaking it. Bake in the oven for 15 to 20 minutes, until the dough is a brown golden with medium brown edges.
- Break it. Take the almond cookie out of the oven and let it cool until it reaches room temperature. Gently break the cookie into uneven pieces. Serve.
Notes
Store the almond tuiles in an airtight storage container or bag. They can be kept for up to 5 days in the fridge or somewhere cool, dark, and dry.
Nutrition
- Serving Size: 1 tuile
- Calories: 98
- Sugar: 5.4g
- Sodium: 12.2mg
- Fat: 6.3g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 8.2g
- Fiber: 1.1g
- Protein: 3g
- Cholesterol: 34mg
