Tuiles aux amandes effilées

Well, not crafts, but another little ‘thing to do on a rainy day’. These are simple, effective, and completely moreish. I’m not in the habit of posting recipes on my site (basically ‘cos I’m not the most accomplished cook) but I like the idea of taking a little package of these to a dinner party along with wine (they can be served with ice-cream / dessert or coffee), or just making them for any old time.

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tuiles 3tuiles

Makes 40 small or 25 large
(NB: the raw dough will keep for up to 3 days in the fridge, and the tuiles can be stored for 2 days in an airtight box)

125g flaked almonds
125g caster sugaar
2 drops of vanilla extract
Drop of almond extract
2 egg whites
25g unsalted butter
20g plain white flour

Using a spatula, mix together the flaked almonds, sugar, vanilla extract, almond extract and egg whites in a shallow bowl.

Melt the butter in a pan over a medium heat. While it is still hot, pour it onto the egg white mixture. Mix thoroughly. Cover with cling film and chill overnight.

The next day, preheat the oven to 150′c / fan 130′c / gas mark 2. Sift the flour into the bowl with the mixture and mix well. Place teaspoonfuls of dough on 2 baking trays lined with baking paper, spaced well apart.

Flatten each biscuit with the back of a tablespoon dipped in cold water and bake for 15-18mins. The tuiles should be an even golden colour with no white in the centre. Leave the tuiles to cool on the trays, then carefully peel off.

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