Almond Tuiles


Makes 12 biscuits
Preparation time:  About an hour
Cooking time: 3 mins per batch


When you look at these you’ll probably think ‘I can’t be bothered’, but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice cream.   I have found this recipe from Delia Online and it is very simple to follow.  

It is essential to have everything ready and as soon as each batch comes out of the oven, you need to be very quick otherwise the biscuits will set solid on the baking tray and it won't be possible to shape them.

 

 

Ingredients:
 

• 1 large egg white

• 50g golden caster sugar

• 25g plain flour

• a few drops each of vanilla and almond extracts

• 25g block butter, melted

• 40g flaked almonds

 

 

Equipment

 

• You will need two baking sheets, with non-stick liners

• A palette knife

• Teaspoon

• Flat fish slice to remove the biscuits from the baking sheet

• Rolling pin

• Wire rack

• Airtight tin and kitchen roll

 


Method

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1. Pre-heat the oven to 220°C, gas mark 7
    

2. Place the egg white in a very clean bowl and whisk until stiff but not dry.
    

3. Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds.
    

4. Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across.
    

5. Don’t worry about a small hole here and there – it doesn’t matter at all.
    

6. Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 3 minutes or until they have turned a nice golden colour with a fine brown fringe.  You need to watch them as they turn very quickly.
    

7. While that’s happening prepare the second tray so that you can exchange them.
    

8. The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp.
    

9. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.
    

10. As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.