Almond Tuiles

Preparation info
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By James Peterson

Published 2007

  • About

Shaping these thin, crisp cookies, named after the curved roof tiles used in Mediterranean countries, takes a little work. The key to success is to spread the batter very thinly on the pan—it should seem as if there is not enough to hold together as a cookie—and then to shape the cookies—on a rolling pin or bottle—within seconds of being removed from the oven. If the tuiles darken around the edges but are raw in the middle, your oven is too hot.