Almond Tuiles

Author: Canadian Living

Crisp wafer-thin almond cookies are chic to serve on plated desserts.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1 egg whites
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter melted
  • 1 teaspoon water
  • 1/2 teaspoon vanilla
  • 3/4 cups sliced almonds

Method

Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, whisk together egg white, sugar, flour, butter, water and vanilla just until blended. Spoon by teaspoonfuls (5 mL), 2 inches (5 cm) apart, onto prepared baking sheets; using offset spatula, spread each to 3-inch (8 cm) circle. Sprinkle each with a few almonds.

Bake in centre of 350°F (180°C) oven, one sheet at a time, until edges are just beginning to brown, about 8 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days.)

Nutritional facts <b>Per tuile:</b> about

  • Sodium 13 mg
  • Protein 1 g
  • Calories 40.0
  • Total fat 3 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Almond Tuiles

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