Description
Thin and deliciously crispy, almond tuiles are nutty and just sweet enough to satisfy a sweet tooth.
Ingredients
Units
Scale
- 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
