📝 About This Recipe
Named after the curved terracotta roof tiles found throughout the French countryside, these delicate almond cookies are a masterpiece of patisserie simplicity. They boast a shattered-glass crispness and a rich, buttery flavor profile accented by toasted sliced almonds and a hint of Madagascar vanilla. These ethereal treats are the perfect sophisticated finish to a dinner party, offering a satisfying snap and a melt-on-the-tongue texture that is truly addictive.
🥗 Ingredients
The Cookie Batter
- 1/2 cup Granulated Sugar (superfine sugar works best for a smooth texture)
- 2 Large Egg Whites (at room temperature)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 1/3 cup All-Purpose Flour (sifted)
- 1/2 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Almond Extract (for an extra punch of nuttiness)
- 1 pinch Sea Salt (fine grain)
Topping & Shaping
- 1/2 cup Sliced Almonds (blanched and very thinly sliced)
- 1 teaspoon Unsalted Butter (for greasing the baking sheet if not using silicone)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
In a medium mixing bowl, whisk together the room temperature egg whites and granulated sugar until the mixture is frothy and the sugar has mostly dissolved. Do not whip into a meringue; you want a liquid consistency with bubbles.
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3
Slowly stir in the melted and cooled butter, vanilla extract, and almond extract. Mix until the fats are fully incorporated into the egg whites.
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4
Gently fold in the sifted all-purpose flour and the pinch of salt using a rubber spatula. Mix only until the flour streaks disappear to avoid developing too much gluten, which would make the cookies tough.
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5
Cover the bowl with plastic wrap and let the batter rest at room temperature for 15-20 minutes. This allows the flour to hydrate and the bubbles to settle for a smoother finish.
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6
Prepare a baking sheet with a high-quality silicone baking mat (Silpat) or parchment paper. If using parchment, lightly grease it with a tiny amount of butter to prevent sticking.
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7
Drop small teaspoons of batter onto the prepared sheet, leaving at least 3-4 inches of space between each. Only bake 4 to 6 cookies at a time, as you must shape them while they are piping hot.
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8
Using the back of a spoon dipped in water, spread each mound of batter into a very thin, even 3-inch circle. The batter should be nearly translucent.
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9
Sprinkle a few sliced almonds over the top of each circle, pressing them very lightly so they adhere to the batter.
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10
Bake for 5 to 7 minutes, or until the edges are a deep golden brown and the centers are a pale golden hue. Watch them closely, as they turn from perfect to burnt in seconds.
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11
Remove from the oven and let sit for exactly 30 seconds. Quickly lift a cookie with a thin offset spatula and drape it over a rolling pin or a specialized tuile mold to create the classic curved shape.
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12
Hold the cookie in place for a few seconds until it sets, then transfer it to a wire rack to cool completely. Repeat quickly with the remaining cookies before they harden.
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13
If the cookies on the tray become too brittle to bend, pop the tray back into the oven for 30 seconds to soften them up again.
💡 Chef's Tips
Always use a silicone mat for the best results; it provides the grip needed to spread the batter thinly and prevents sticking. Work in small batches! You only have a window of about 20 seconds to shape the cookies once they leave the oven. If your tuiles are chewy instead of crisp, they likely weren't spread thin enough or needed another minute in the oven. Store these in an airtight container immediately after they cool, as they absorb moisture from the air and will lose their snap quickly. For a citrus twist, add a teaspoon of fresh orange zest to the batter.
🍽️ Serving Suggestions
Serve alongside a scoop of creamy Madagascar vanilla bean ice cream or a tart raspberry sorbet. Perch a tuile on the rim of a glass of chilled Champagne for a sophisticated cocktail hour treat. Dip one end of the cooled, shaped cookie in melted dark chocolate and crushed pistachios for an indulgent look. Use them as an edible garnish for chocolate mousse or lemon posset. Pair with a hot cup of Earl Grey tea or a double espresso in the afternoon.