Maple Almond Tuiles Maple Almond Tuiles

Maple Almond Tuiles Image by: Jodi Pudge Author: The Canadian Living Test Kitchen

These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.

  • Prep time 1 hour & 15 minutes
  • Total time 2 hours & 30 minutes



In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)

From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.

Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)

Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.

Makes about 50 cookies.


Nutritional facts Per cookie: about

  • Sodium 14 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 41
  • Total fat 2 g
  • Potassium 16 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 1
  • Folate 1
  • Calcium 1
  • Vitamin A 2
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Baking & Desserts

Maple Almond Tuiles