Cookie of the Day: Almond Tuiles

Tuiles are ultrathin, crisp curved cookies that imitate the shape of a French roof tile (tuile means “tile” in French). In addition to the classic arch shape, the versatile batter can be spread into large rounds for molding into cups to hold ice cream, berries or mousse, or into long strips that can be twisted into corkscrews for a fanciful garnish. These delicate cookies are most successful when baked on silicone-coated nonstick liners.

 

Almond Tuiles

 

1/2 cup (2 oz./60 g.) cake flour

2/3 cup (2 1/2 oz./75 g.) confectioners’ sugar

2 large egg whites

1 tsp. vanilla extract

1/2 tsp. almond extract

1/4 cup (2 oz./60 g.) unsalted butter, melted and cooled

3/4 cup (3 oz./90 g.) sliced almonds

 

Position a rack in the middle of the oven, and preheat to 350 degrees F (180 degrees C). Line 3 rimless baking sheets with silicone-coated nonstick liners or parchment (baking) paper, or use 3 nonstick baking sheets.

 

In a large bowl, using a wire whisk, stir together the flour and confectioners’ sugar. Add the egg whites and vanilla and almond extracts and whisk until smooth, about 2 minutes. Whisk in the melted butter until blended and the batter is smooth and shiny.

 

Using 1 tablespoon of batter for each cookie, form six 4-inch (10-cm.) rounds on a prepared baking sheet, spreading them with a narrow, thin offset metal spatula and spacing them about 3 inches (7.5 cm.) apart. The batter will look translucent, and in some spots the baking liner may show through. Scatter about 2 teaspoons sliced almonds over the top of each cookie.

 

Bake the cookies until they have a border that is evenly brown, but the center remains light gold, 6-8 minutes.

 

Remove the cookies from the oven. Using the offset metal spatula, immediately lift the warm cookies one at a time, working quickly but carefully, from the baking sheet. Drape them over a rolling pin, a clean bottle or a clean, small can, making sure they do not touch.

 

When the cookies are firm and have cooled slightly, after about 1 minute, carefully transfer them to a wire rack to cool completely. Prepare the other baking sheets while the first sheet bakes. If you are reusing a baking sheet, let it cool before spreading batter on it. Store the cookies carefully — they break easily! (Gift them for your friend who lives nearby instead of shipping across the country.) Makes about 18 cookies.