Giant Orange-Almond Tiles

Preparation info

  • Makes

    12 to 15

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Because they are made with egg yolk rather than whites, these cookies are tenderer and more substantial than traditional French tuiles, which got their name from the roof tiles they resemble. This dough is slightly fragile and hard to handle, but it turns into the crispest, most buttery cookies you can imagine. These are a nice “extra “ with strong coffee after a special dinner.


  • 1 cup flour
  • ½ cup sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 1 egg yolk
  • 2 teaspoons grated orange zest (from 1 small orange)
  • 1 tablespoon orange juice, preferably squeezed fresh
  • ½ cup sliced almonds, or as needed (or substitute silvered or coarse-chopped almonds)


    1. Place the flour, sugar, butter, egg yolk, orange zest, and orange juice in an electric mixer at medium-low speed; mix just until the dough comes together. Wrap in plastic wrap and chill until firm, at least 2 hours.
    2. Preheat the oven to 350°F. Divide the dough in three pieces. On a lightly floured board, roll out one piece of dough (leaving the remainder refrigerated) to a thickness of inch. With a floured cookie cutter or a glass, cut out 4-inch rounds. With a floured spatula, transfer the rounds carefully to an ungreased baking sheet (or a sheet of foil), spacing them well apart—only four cookies will fit on each sheet. Sprinkle the cookies with almonds. Repeat with remaining dough while you bake the cookies, chilling and rerolling the scraps, too.
    3. Bake the cookies until lightly browned at the edges, about 6 minutes. Once the cookies are out of the oven, you must work quickly, in order to shape them while they are still warm. First, let the cookies cool on the baking sheet for a minute or two, so they can be handled without falling apart. Then, very gently lift each cookie from the baking sheet and drape it over a rolling pin, forming a curved shape. (If you have narrow French bread pans, you can also place them down the length of the curved pans.) Once the cookies have cooled, transfer them to a plate, so you can curve the remaining cookies. These cookies are very fragile; handle with care. (Note: If, once you take the cookies from the oven, they become too cool to curve easily, return them to the oven just until warm and supple, 1 minute or less; then shape as directed.)