Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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tuile (French for ‘tile’), a kind of thin, crisp, sweet biscuit made of a light creamed mixture with egg whites, and sometimes ground or chopped almonds (in which case, tuiles aux amandes), flavoured with vanilla or grated orange or lemon peel. While the biscuits are still soft from baking they are laid on a curved surface such as a jam jar or rolling pin so that they take the shape of a typical S. European roof tile. Italian tegolino and Spanish teja are the same thing.