SWEET BUTTER ALMOND TUILES These delicious almond butter wafers are light and crispy. They taste great with any dessert, ice cream or just by themselves.
I was introduced to this French classic by dear Oksana oksanaritchie and wanted to prepare these right away.
The recipe comes from Ottolenghi’s Sweet cookbook and I swapped the flaked almonds for a little bit of almond flour.
I tried to make small cones from them but these cool quickly…however the texture was spot on.
Ottolenghi’s original recipe is available online.
3 tbsps unsalted butter
1/3 cup AP flour
3 tbsps Almond flour finely ground blanched
Pinch of salt
1/2 cup brown sugar
2 egg whites at room temperature
1/2 tsp vanilla extract
1. Preheat the oven to 350°F.
2. Warm butter until it melts and browns a little at low flame. Cool completely.
3. Place the flours, sugar and salt in a bowl. Incorporate the egg whites, vanilla, mix well, then add the melted butter. Mix until homogeneous.
5. Scoop the tuile batter with a tablespoon and place on a baking sheet. Spread the mixture as thinly as possible into a round shape.
6. Bake for approximately 10-12 minutes or until evenly golden.
7. Shape it as soon as it comes out, else it will break.