Nick Malgieri

Traditional French Tuiles

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Preparation info
  • Makes about

    35

    cookies
    • Difficulty

      Easy

Appears in
Cookies Unlimited
Cookies Unlimited

By Nick Malgieri

Published 2000

  • About

I have used this tuile recipe since my days in Monte Carlo in the early seventies. Michel Defino, the second-in-command pastry chef after M. Frolla, usually made these and I was always enlisted as the tuile-curving assistant.

Ingredients

  • 2 large eggs
  • Pinch salt
  • ½ cup sugar

Method

  1. Set a rack in the middle level of the oven and preheat to 350 degrees.
  2. In a medium bowl, use a small rubber spatula to stir together the eggs and salt until just amalgamated. Stir in the sugar, then the vanilla. Stir in the almonds, then the flour. Lea