These cookies are named after the French roof tiles they resemble! Making them is a little tricky and you have to work quickly, so only make four at a time. With a little practice you will find them easy!
Almond Tile Cookies – Tuiles D’Amandnes
½ c. whole blanched almonds, lightly toasted
1/3 c. sugar
3 Tbl. unsalted butter, softened
2 egg whites
½ tsp. almond extract
¼ c. flour, sifted
2/3 c. sliced almonds
Preheat oven to 400°. Generously butter 2 heavy baking sheets. Place the almonds and about 2 Tbl. of the sugar in a food processor and pulse until finely ground; they should not be pasty.
With an electric mixer, beat the butter until creamy, then add the remaining sugar and beat for 1 minute until light and fluffy. Gradually beat in the egg whites until the mixture is well blended, then beat in the almond extract. Sift the flour over the butter mixture and fold in, then fold in the ground almond mixture.
Drop tablespoons of the mixture onto the baking sheets about 6 inches apart. With the back of a wet spoon, spread each mound into a paper-thin 3 inch round. (Don’t worry if holes appear, they will fill in.) Sprinkle each round with a few sliced almonds.
Bake the cookies, one sheet at a time, for 5-6 minutes until the edges are golden and the centers still pale. Remove the baking sheet to a wire rack, and working quickly, use a thin spatula to loosen the edges of one cookie.
Lift the cookie on the spatula and place over a rolling pin, and then press down the sides of the cookie to curve it. Continue shaping the cookies, transferring them to a wire rack as they cool and crisp.
If the cookies become too crisp to shape, return the baking sheet to the hot oven for 15- 30 seconds to soften them, then continue as above. To avoid damage store the cookies in a single layer in airtight container.
Mic – Tip
– If cookies flatten or lose their crispness, reheat the on a baking sheet in a moderate oven, until completely flat, then reshape them over a rolling pan.