Robert Wemischner

Almond tuile crowns

Preparation info
  • Yield: Weights of each nest are variable, but average approximately

    .75

    ounce
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient Baker’s percentages
1.25

Method

Use approximately 3 grams of the almonds for each cookie.

  • In a preheated 350°F oven, toast the almonds on a parchment lined baking sheet, for approximately 5 to 7 minutes, or until fragrant and light golden brown.
  • Remove from oven and set aside.<