Easy Almond Tuiles

If you are looking for little biscuits to go with ice creams, mousses and other delicious puddings, these little almond tuiles are a hit, especially as they contain only egg white, which is perfect for those left-over whites lurking in the fridge.  They are so quick to make - made and cooked and in under 20 minutes - and don't last long!    I haven't tried to make them with gluten-free flour, but they will probably work well.

This, and other recipes, including new ones exclusive to the book, are in my fabulous new cookbook "Kate's Puddings", available from my website or eBay.

Almond Tuiles

Almond Tuiles

1 large egg white

2oz/55g caster sugar

1oz/25g plain flour, sifted

¼ tsp vanilla

1oz/25g melted butter

flaked almonds (about 1oz/25g)

Oven:  preheat to 190deg C, and put baking parchment on three baking sheets – it is best to bake these in single tray batches

In a medium sized bowl, put the egg white and caster sugar and beat until it is light and frothy, using either a hand whisk or a fork.

Add the flour and vanilla, then the melted butter.  Stir the mixture until it is smooth.    Put teaspoons of the mix onto baking sheets, well spaced (about 6 per tray), and, using the back of the spoon, push the mixture into a thin circle about 3” in diameter.     Sprinkle with the flaked almonds.

Bake for approximately 5-8 minutes until pale golden.   Remove from the oven, and then, when they have cooled slightly, lift off the sheet and curve them over a rolling pin (or jam jars when there’s no more space on the rolling pin!).   If they are too firm to do this, pop them back into the oven for a few seconds to soften up again.  They should dry crisp.  When they have hardened, you can cool them on a wire rack. 

Makes about 15-18.   Store in an airtight tin.