Advertisement
Almond Tuiles
- Makes: about
30
biscuits - Difficulty
Easy
- Ready in
10 min
Published 2011
These light, crisp biscuits, curved like Provençal tiles, can be served on their own or to accompany delicate summer desserts such as syllabub and chilled creams.
Ingredients
60 g 2 oz 2 120
Method
Melt the butter in a pan and set aside in a warm place. Whisk the egg whites until foamy but not dry. Add half the sugar and whisk again, repeat with the rest of the sugar. Fold in the sieved flour and the melted butter with the almonds. Place teaspoonfuls of the mixture on the prepared baking sheet, allowing plenty of room for the biscuits to spread. Make the biscuits in batches unless you hav
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe