Almond and Orange Tuile Cookies

Serves 1
youtube.com

Directions

  1. 1Put melted butter, orange juice, and freshly grated orange zest into a bowl and stir well.
  2. 2Put melted butter, orange juice, and freshly grated orange zest into a bowl and stir well.
  3. 3Put melted butter, orange juice, and freshly grated orange zest into a bowl and stir well.
  4. 4In another bowl, place sifted powdered sugar, flour, and toasted ground almonds and stir to combine.
  5. 5In another bowl, place sifted powdered sugar, flour, and toasted ground almonds and stir to combine.
  6. 6In another bowl, place sifted powdered sugar, flour, and toasted ground almonds and stir to combine.
  7. 7Add the liquid ingredients to the dry ones and stir with a whisk until the mixture becomes uniform.
  8. 8Add the liquid ingredients to the dry ones and stir with a whisk until the mixture becomes uniform.
  9. 9Add the liquid ingredients to the dry ones and stir with a whisk until the mixture becomes uniform.
  10. 10Put a teaspoon of the tuile batter onto a paper-lined baking tray and spread with the back of a spoon to make a thin oval shape approximately 10 cm (4 inches) long.
  11. 11Put a teaspoon of the tuile batter onto a paper-lined baking tray and spread with the back of a spoon to make a thin oval shape approximately 10 cm (4 inches) long.
  12. 12Put a teaspoon of the tuile batter onto a paper-lined baking tray and spread with the back of a spoon to make a thin oval shape approximately 10 cm (4 inches) long.
  13. 13Ensure at least 5 cm (2 inches) space between tuiles as they will spread while baking.
  14. 14Ensure at least 5 cm (2 inches) space between tuiles as they will spread while baking.
  15. 15Ensure at least 5 cm (2 inches) space between tuiles as they will spread while baking.
  16. 16Bake until done.
  17. 17Bake until done.
  18. 18Bake until done.
  19. 19Transfer the hot tuiles with a small spatula onto a rolling pin and leave them to cool there to get a curved shape.
  20. 20Transfer the hot tuiles with a small spatula onto a rolling pin and leave them to cool there to get a curved shape.
  21. 21Transfer the hot tuiles with a small spatula onto a rolling pin and leave them to cool there to get a curved shape.

Ingredients

  • melted butter
  • melted butter
  • melted butter
  • orange juice
  • orange juice
  • orange juice
  • freshly grated orange zest
  • freshly grated orange zest
  • freshly grated orange zest
  • sifted powdered sugar
  • sifted powdered sugar
  • sifted powdered sugar
  • flour
  • flour
  • flour
  • toasted ground almonds
  • toasted ground almonds
  • toasted ground almonds

Equipment

bowlwhiskpaper-lined baking trayspoonspatularolling pin

Tips

  • Tuiles must be curved while they are hot, otherwise they will crack and break.
  • Leave at least 5 cm (2 inches) space between tuiles on the baking tray because they will spread while baking.
  • Make tuiles evenly thin so they cook evenly.