Almond Lace Squares

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 212 g / 7.48 oz sugar
  • 45 g / 1.59 oz all-purpose flour
  • 99 g / 3.49 oz almond flour
  • 99 g / 3.49 oz water
  • 45 g / 1.59 oz butter, melted but cool


  1. Preheat a convection oven to 163°C / 325°F.
  2. Combine all of the dry ingredients in a mixer bowl using a paddle.
  3. Slowly pour in the water, then the melted butter.
  4. Refrigerate the batter because once it firms up it is easier to spread.
  5. Spread a thin layer of batter on a nonstick rubber mat, covering the entire surface (minus the borders).
  6. Bake until golden brown, about 7 minutes.
  7. Remove it from the oven and slide the rubber mat onto a marble surface or a stainless steel table. Wait a few seconds for it cool down, then cut into rectangles 3.75 cm / 1.5 in by 8.75 cm / 3.5 in. Use a ruler and a pastry cutter, not a knife, because otherwise the nonstick rubber mat will be cut.
  8. If the tuile becomes too hard, return it to the oven to soften. This procedure may need to be repeated a few times before the amount of tuiles that is needed is obtained.
  9. Reserve in an airtight container at room temperature. Reserve for up to 3 days, refreshing each day in a hot oven for 3 minutes.