Almond Tuiles II

Ingredients U.S. Metric %
Sugar 8 oz 240 g 533
Sliced, blanched almonds 19 oz 270 g 600
Bread flour 1.5 oz 45 g 100
Egg whites, lightly beaten 4.5 oz 135 g 300
Butter, melted 1.5 oz 45 g 100
Total weight: 1 lb 8 oz 735 g 1633%




  1. Mix the sugar, almonds, and flour in a bowl.
  2. Add the egg whites and melted butter. Stir until well mixed.


Dropped method. Drop by the tablespoonful 2 in. (5 cm) apart onto a greased and floured baking sheet. Use about ⅓–½ oz (10–15 g) per cookie. Flatten with a fork dipped in water, spreading the mixture so it is thin and flat. It will not spread during baking, and the cookies must be thin.


375°F (190°C) until browned. Immediately remove one by one from the baking sheet with a spatula and drape over a rolling pin to give a curved shape. The cookies will become crisp when cool. If they do not become crisp, they are underbaked; return them to the oven for 1 minute. If they become crisp before they can be curved, return them to the oven to soften them.