An Original Recipe by Michael Recchiuti 
Category: Entertaining
Difficulty: Easy


Calculated for 48 cookies
Almond Inspiration Tuiles
70g superfine sugar
50g all-purpose flour
1g salt
75g egg white (room temperature)
45g butter (unsalted)
Almond Inspiration Coating of Tuiles


Almond Inspiration Tuiles
  • Pre-heat oven to 325°F (162°C).
  • Sift together into a mixing bowl; sugar, flour, and salt.
  • Soften butter to lotion consistency (important not to separate butter).
  • Using a spatula, beat in egg whites to the flour mixture until incorporated.
  • Carefully beat in softened butter to flour/white mixture until batter is smooth and shiny.
  • Using a small offset spatula, spread batter onto a Silpat lined sheet pan using 3” round template.
  • Bake in a preheated oven for 3-5 mins, turn tray 356°F (180°C) to assure even baking.
  • Bake cookies for an additional 2-4 mins, or until light golden color.
  • Remove from oven, and immediately remove from tray using a metal spatula, form over a rolling pin or desired mold.
  • Allow cookies to cool before coating with tempered Almond Inspiration

Almond Inspiration Coating of Tuiles

  • Using a medium-sized saucepan, fill ½ way with water and place over medium heat to scald.
  • Place scaled Almond Inspiration  into a microwave-safe mixing bowl to melt for tempering preparation, or scale Almond Inspiration into a 3qt stainless mixing bowl. Place the bowl over warm water and start to melt carefully.
  • Stir chocolate until it has reached 233-244°F (112 -118°C). 
  • Bake the tuiles with temperedAlmond Inspiration, place on a tray and allow to set in a cool (not in the refrigerator) place.