- April 2013
- Makes 20 tuiles
- Takes 10 minutes to make, 6 minutes to cook
A delicate almond tuile biscuit go makes any dessert recipe look restaurant-standard.
- 1.5g (0.7g saturated)
- 3.6g (2.8g sugars)
- trace fibre
- trace salt
- 1 large free-range egg white
- 55g caster sugar
- ?25g plain flour
- ¼ tsp vanilla extract
- 25g melted and cooled butter
- flaked almonds, for sprinkling
- Preheat the oven to 190°C/fan170°C/gas 5 and line a baking sheet with baking paper.
- Put the egg white in a bowl with the caster sugar and beat with a fork until frothy.
- Sift in the plain flour and stir in the vanilla extract.
- Stir through 25g melted and cooled butter, then stir well until smooth.
- Drop teaspoons of the mixture onto the baking paper at least 10cm apart and smooth into very thin circles (about 8cm diameter) with the back of a spoon. Sprinkle each with a few flaked almonds.
- Bake for around 6 minutes until pale golden. Take out of the oven and cool for a second, then lift gently with a palette knife and lay over a rolling pin to form a curved shape. When firm, cool on a wire rack.
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