Almond Tuiles

Name: Almond Tuiles
Total time: 900 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 1/2 oz sliced almonds (about 100 g); 2 tablespoons unsalted butter (about 30 g); 1/3 cup cake flour (about 40 g); 3 tablespoons granulated sugar (about 38 g); 2 egg whites (about 55 g)

小毓の饗樂廚房 @syu_kitchen

Make these with your kids at home, and as long as you follow the steps, they are foolproof and will give your kids a great sense of accomplishment! Each bite is full of almond aroma, crispy and irresistible. They also make a great afternoon snack, perfect with coffee or tea!

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小毓の饗樂廚房 @syu_kitchen

Join Syu's fan page to cook together👇 www.facebook.com/syukitchen
Follow Syu on IG 🔎syukitchen

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Ingredients

15 minutes

Serves 4 servings

3 1/2 ozsliced almonds (about 100 g)
2 tablespoonsunsalted butter (about 30 g)
1/3 cupcake flour (about 40 g)
3 tablespoonsgranulated sugar (about 38 g)
2egg whites (about 55 g)

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Steps

15 minutes

1

Melt the unsalted butter in a double boiler until liquid and let it cool to lukewarm; sift the flour; prepare the other ingredients.
2

Whisk the egg whites, salt, and granulated sugar until foamy.
3

Add the sifted flour and mix with a hand whisk until smooth.
4

Pour in the melted butter from step 1 and mix well.
5

Add the sliced almonds and gently fold with a spatula until combined. Refrigerate for at least 30 minutes. (Gently fold to avoid breaking the almond slices)
6

Spoon a teaspoon of batter onto baking paper, and use a wet finger to spread it into a round shape, leaving at least 3/4 inch between each piece. (Do not overlap the almond slices; the thinner they are, the crispier they will be)
7

Preheat the oven to 300°F (150°C) for 10 minutes, bake for about 10 minutes, then bake at 250°F (120°C) for another 4-5 minutes. Adjust the time based on your oven's performance. After removing from the oven, place the tuiles on a wire rack and cool quickly with a fan.
8

Once cooled, immediately store in a ziplock bag or airtight container to prevent them from becoming soft.