Tuile aux amandes

01 / ABOUT THE DISH

About the dish

Tuile aux amandes is a thin, curved almond cookie from France that belongs to the category of dry small fours. The primary ingredients include egg whites, sugar, all-purpose flour, melted butter, and a high proportion of blanched sliced almonds. These cookies appeared in French culinary records during the early 19th century, a period marked by significant advancements in pastry arts led by figures such as Marie-Antoine Carême. Production begins by mixing egg whites with sugar and flour, then incorporating cooled, melted butter and a large quantity of flaked almonds to create a loose, nut-heavy batter. The mixture is often chilled for at least one hour to stabilize the fats and ensure the almonds are thoroughly coated. Immediately after being removed from the oven, while the cookies are still hot and pliable, they are draped over a cylindrical object, such as a rolling pin, a specialized tuile mold, or a wine bottle, to set into their permanent curved form. Common variations include adding vanilla extract, grated citrus zest, or bitter almond essence to the batter. Some versions use powdered sugar instead of granulated sugar for a finer texture, or swap sliced almonds for crushed pistachios or cocoa nibs to create different visual and flavor profiles. These cookies are typically served at room temperature and often accompany creamy desserts such as chocolate mousse, vanilla ice cream, or fruit sorbets. They also pair well with afternoon tea, espresso, or sweet dessert wines like Sauternes.