Tuiles Aux Amandes (Almond Tuiles)

Tuiles Aux Amandes (Almond Tuiles) Recipe

Today we made some ginger ice cream in the ice cream machine we got Daddy, my father-in-law, last Father's day. The machine requires no pre-freezing, which is very convenient. I got the recipe for this frozen treat from PastryPal, which is written by Irina. We made half of the volume since it was the first time we were trying this recipe out. Irina's recipe calls for 4 egg yolks, but I wasn't about to throw away the 4 egg whites so I decide to make some almond tuiles.

Tuiles aux amandes are crisp thin cookies topped with slivered almonds. It's a great garnish for ice cream because of the texture contrast between the crispy cookie and the creamy frozen treat.



Yields: about 50 cookies

8 tablespoons unsalted butter, at room temperature
1 cup powdered sugar, sifted
4 egg whites, at room temperature
1 teaspoon orange extract
14 tablespoons all-purpose flour, sifted
1 pinch salt
1/4 cup slivered almonds


Preheat the oven to 350°F.

Quickly dry roast the almonds over the stove for about 1-2 minutes. Transfer to a plate. Set aside.

In a mixing bowl, whisk the butter with powdered sugar using a handheld mixer. Add the egg whites and the orange extract. Whisk for about 30 seconds, do NOT overmix. Add the flour and salt. Mix until the mixture is smooth. Chill in the refrigerator for about 10-15 minutes to harden the preparation.

Place a silicon mat or a sheet of parchment paper on a baking tray. Spread about 1-2 teaspoons of cookie dough, creating disks, onto the silicon mat. Sprinkle the tuiles with the slivered almonds.

Bake for about 7-8 minutes until the edges of the cookies are slightly golden. Remove from the oven.

Immediately transfer the cookies almond side up, onto a rolling pin (or any circular-shaped tube), using a spatula. They will harden as they cool down, resulting in a curved-shape cookie.

Serve as a garnish for ice cream or even mousse.

Bon appétit!



I like dry roasting the slivered almonds a bit before baking, to bring a little color and a nice nutty aroma to the cookies.

Sifting the dry ingredients helps to get rid of nasty lumps and aerate the mixture when the egg whites are added. It's very important for all your baking so you get a nice result.

Make sure to space the cookies about 2 inches apart so that they don't touch each other as they will expand when they bake. If the cookies are touching each other, just snip them using kitchen shears before placing them onto the rolling pin.

FIY: an egg white is approximately 36 grams (1-1/4 ounces).

Did you know that tuile means roof tiles in French?

Almond Tuile recipe with picture

Published By: Jacqueline Pham on August 27, 2009.


[-] Foodie with Little Thyme! - Guest-cassie
Beautiful. What a nice complement to ice cream.

cassie Website Link
[ Posted at 4:41 AM on 8/28/09 | Reply ]
This sounds & looks soo delish!!
Beautiful photo's! :0)

lesley Website Link
[ Posted at 6:24 AM on 8/28/09 | Reply ]
[-] Almond Tuile Recipe - Guest-beyond
such an elegant photo and recipe. yum.

beyond Website Link
[ Posted at 8:42 AM on 8/28/09 | Reply ]
[-] wow - Guest-OysterCulture
I love the look of this cookie and have always been partial to tuiles. Your ginger ice cream sounds delicious. I look forward to trying.

OysterCulture Website Link
[ Posted at 9:30 AM on 8/28/09 | Reply ]
[-] Almond Tuile Recipe - Guest-IrinaPastryPal
Thanks so much for trying the ice cream. What did you think? Your tuile garnish looks beautiful and quite dramatic.

Irina@PastryPal Website Link
[ Posted at 12:35 PM on 8/28/09 | Reply ]
[-] Ginger Ice Cream - Jackie
Hi Irina,
The ginger ice cream was so good, without the ginger being overpowering. I beat the egg yolks with sugar until they become a pale yellow, then added some vanilla extract to conceal any eggy flavor for the vegetarians in the house. The only downside is that next time I'll make some more as our family is very big.
Thanks again for sharing!
[ Posted at 2:40 PM on 8/28/09 | Reply ]
[-] Julia @ Mélanger - Guest-JuliaMlanger
Your tuiles are amazing. I made some earlier in the year - and accompanied with a sorbet - for Daring Bakers. Yours are just flawless. I'm very jealous!

Julia @ Mélanger Website Link
[ Posted at 4:42 PM on 8/28/09 | Reply ]
[-] Almond Tuile Recipe - Guest-Natasha5StarFoodie
Wow, those are gorgeous tuiles and I love the almond flavor!

Natasha - 5 Star Foodie Website Link
[ Posted at 5:50 PM on 8/28/09 | Reply ]
[-] Almonds - Jackie
If you don't have any slivered almonds, you can always add a teaspoon of almond extract to the cookie dough. It's not as aesthetic but as delicious.
[ Posted at 6:14 PM on 8/28/09 | Reply ]
[-] Almond Tuile Recipe - Guest-noraffr
beautifully presented!! nice!!!

nora@ffr Website Link
[ Posted at 10:29 PM on 8/28/09 | Reply ]
[-] Crazy Asian Gal - Guest-Palidor
Ohhhh, that cookies are absolutely stunning! Your photographs truly are breath-taking. I can just imagine how well those tuiles paired with the ginger ice cream.

Palidor Website Link
[ Posted at 3:59 AM on 8/30/09 | Reply ]
[-] Almond Tuile Recipe - Guest-hungrydog
I love tuiles and your look beautiful! Great post.

hungry dog Website Link
[ Posted at 5:03 PM on 8/30/09 | Reply ]
[-] Gorgeous photo - Guest-Mel
Gorgeous photo, love the swirl. Can't wait to try it!

Mel Website Link
[ Posted at 12:41 AM on 8/31/09 | Reply ]

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