Almond Tuiles


by: Sharon

Tuile is French for "tile", specifically a curved tile you might see on a roof in Italy or Los Angeles. There are many ways to make the pastry versions, but most contain egg white andjust enough flour to get them to hold together when the batter is spread thinly on the surface of a buttered sheet pan or, better, on a silicone baking liner as shown here. These tuiles contain sliced almonds, which add flavor and crunch. Because they stiffen within seconds of coming out of the oven, they must be bent into shape immediately. This is easiest to do by draping the hot tuiles on top of a rolling pin and letting them harden for a minute or two. If you make tuiles a lot, you may want to invest in a mold, which makes it easier if you are making several batches. But don't try baking too many at one time or they'll harden before you shape them.


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serves: 20

3/4 cup flour

1 cup confectioners' sugar

1 tablespoon grated orange zest

3 egg whites

1 teaspoon vanilla extract

6 tablespoons butter (melted)

1 cup sliced almonds

Nutrition Facts
Almond Tuiles

Servings Per Recipe: 20

Amount per Serving

Calories: 99

  • Total Fat: 5.9 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 9.2 mg
  • Sodium: 30.9 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 6.1 g
  • Protein: 1.5 g

how is this calculated?

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1.  Combine the flour, sugar orange zest, and egg whites.

2.  Stir until smooth. Whisk in tho vanilla and butter until smooth.

3.  Stir in the sliced almonds. Be gentle or they'll break apart.

4.  Place the batter 1 tablespoon at a time, on the prepared sheet pans.

5.  Spread the batter with a circular motion with the back of a spoon into a thin 4-inch circle.

6.  Bake until deep brown on the edges.

7.  Immediately press the tuiles over a rolling pin or place them in a tuile mold.

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