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Almond Tuiles Recipe

Elevate your dessert game with these delicate Almond Tuiles! These impressive French cookies are surprisingly simple to make, yielding beautifully crisp, lacy treats perfect for serving alongside ice cream, mousse, fruit, or on their own. This recipe, adapted from David Blom, offers foolproof instructions for creating both flat tuiles and elegant, cupped shapes to hold your favorite fillings. While a bit labor-intensive, the result is well worth the effort – a show-stopping dessert that's as delicious as it is beautiful.

Prep Time 20 mins
Cook Time 18 mins
Calories 55.8 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Almond Tuiles 31

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Tuiles

  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup slivered almonds
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • Orange, Zest Of
  • 2 ounces bittersweet chocolate

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How to Make Almond Tuiles

  1. Combine heavy cream and butter in a small saucepan over medium heat. Stir until butter is melted and mixture is smooth.
  2. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
  3. In a medium bowl, whisk together slivered almonds, granulated sugar, all-purpose flour, and lemon zest until well combined.
  4. Add the warm cream mixture to the dry ingredients. Stir with a rubber spatula until a smooth batter forms.
  5. Cover the batter with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thickened.
  6. Preheat oven to 325°F (160°C). Position oven rack in the middle or lower third of the oven. Line baking sheets with parchment paper or Silpat mats.
  7. Stir the chilled batter to remix thoroughly.
  8. Drop rounded teaspoons (about 1 teaspoon each) of batter onto the prepared baking sheets, leaving 2 inches between each tuile.
  9. Bake for 5-8 minutes, or until the edges are golden brown and the tuiles are set. Keep a close watch – they will brown quickly!
  10. Remove from oven and let cool on baking sheets for about 30 seconds.
  11. Gently slide a spatula under each tuile to loosen. Quickly transfer to a rolling pin, wine bottle, or other cylindrical object to shape while still warm and pliable.
  12. Press lightly to curve the tuiles. They will cool and set quickly. Remove from the rolling pin as soon as they are cool enough to handle.
  13. If tuiles become difficult to remove from the baking sheets, return them to the oven for 1 minute to soften before continuing.
  14. Repeat steps 7-13 with the remaining batter, allowing the baking sheets to cool slightly between batches.
  15. (Optional) Melt chocolate. Transfer melted chocolate to a piping bag or zip-top bag with a corner snipped off. Pipe thin lines of chocolate across the cooled tuiles or use a fork to create a decorative pattern.
  16. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

15g

Fat

8g

Carbs

1g

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Drop Cookies Hand Formed Cookies Desserts Fruit Dinner Party Holiday Event Cookies And Brownies Nuts Number Of Servings